Red Pepper Pasta Sauce
Published January 29, 1991
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
1 large Spanish onion, coarsely chopped
3 large red peppers, cored, cut into medium-size pieces
2 to 3 cloves garlic, finely chopped
12 ounces tomato paste
1 tablespoon balsamic vinegar
⅔ cup water
1 teaspoon dried oregano
1 teaspoon dried basil
⅓ cup chopped Italian parsley
Salt and freshly ground pepper to taste
¼ teaspoon red pepper flakes
Nutritional analysis per serving (5 servings)
24 grams carbs; 198 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 6 grams fiber; 578 milligrams sodium; 5 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat olive oil in heavy saucepan over moderate heat. Add onion and cook until soft and golden, stirring occasionally, about 15 minutes. Add peppers. Cover pan, reduce heat to low, cook 15 minutes, stirring occasionally until peppers are soft. Add remaining ingredients and stir until blended. Cook, covered, for 10 to 15 minutes on low heat, stirring frequently. Remove from heat and allow to cool slightly.
- Step 2
Pulse in food processor several times in batches until sauce is coarse. Do not puree. Serve over pasta.
Private Notes
Comments
Very good. Didn’t have tomato paste. Reduced the water to 1/3 cup and used about 1 cup of leftover jarred pasta sauce I had in the fridge. I’d make again. Simple.
Very nice! I roasted the peppers before using them. I only had 6 oz of tomato paste, but it worked well. I will definitely make this again.