Pink Mediterranean Pasta Sauce Recipes

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PINK MEDITERRANEAN PASTA SAUCE



Pink Mediterranean Pasta Sauce image

This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful dish to serve to guests. Coarse salt is a must. Modified slightly from "The Mediterranean Vegan Kitchen."

Provided by White Rose Child

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, pressed
1 lb tomatoes, chopped
1 large red bell pepper, chopped (about 8 oz.)
1/8-1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste
2 -3 tablespoons vegetable stock (optional) or 2 -3 tablespoons water (optional)
2 tablespoons fresh basil leaves, chopped
1 lb penne (a 450-500 g box- I mix regular and whole wheat, and I think it tastes best that way)
coarse salt and black pepper, to serve

Steps:

  • You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
  • In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
  • Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
  • In the meantime, start your pasta cooking in a large pot.
  • Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
  • Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

MEDITERRANEAN PASTA



Mediterranean Pasta image

Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

Provided by sal

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ teaspoon dried rosemary
⅓ cup crumbled feta cheese
⅔ cup pitted black olives
1 (6 ounce) can artichoke hearts, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Nutrition Facts : Calories 624.7 calories, Carbohydrate 50.8 g, Cholesterol 110.5 mg, Fat 26.6 g, Fiber 5 g, Protein 45.3 g, SaturatedFat 8 g, Sodium 911.4 mg, Sugar 4.9 g

MEDITERRANEAN PASTA SAUCE FOR PENNE



Mediterranean Pasta Sauce for Penne image

This easy, make-ahead pasta sauce is filled with fresh veggies and is meatless. It's quick to prepare and freezes well. Enjoy!

Provided by quikgourmet

Categories     European

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

2 small zucchini
1 medium eggplant, peeled (about 1 pound)
1 red bell pepper
1 medium onion
1 stalk celery
2 garlic cloves, minced
1/2 cup dry white wine or 1/2 cup red wine
1 1/2 teaspoons dried thyme or 1 1/2 teaspoons dried oregano
2 (28 ounce) cans plum tomatoes, coarsely chopped
1 teaspoon salt
fresh ground pepper

Steps:

  • Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
  • Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
  • In a large nonstick skillet, heat 1T olive oil over medium-high heat.
  • Add diced vegetables. Saute until tender, about 10 minutes.
  • Add minced garlic and cook, stirring for 1 minute more.
  • Add wine and stir until wine is almost evaporated, about 2 minutes.
  • Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
  • Add thyme (or oregano), salt, and pepper.
  • Bring to a simmer and cook until thickened, 10-15 minutes.
  • Toss with penne and serve!

Nutrition Facts : Calories 109.7, Fat 0.9, SaturatedFat 0.2, Sodium 414.1, Carbohydrate 21, Fiber 7.7, Sugar 12.1, Protein 4.3

PINK SAUCE FOR PASTA (SHRIMP)



Pink Sauce for Pasta (Shrimp) image

Great with pasta or rice.

Provided by MARBALET

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 4

Number Of Ingredients 16

4 tablespoons tomato puree
¾ cup water
1 cup heavy cream
1 ½ teaspoons grated fresh ginger root
¼ teaspoon cayenne pepper
4 teaspoons lemon juice
1 teaspoon ground cumin
1 teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
3 tablespoons vegetable oil
1 tablespoon mustard seed
2 cloves garlic, chopped
2 pounds medium shrimp - peeled and deveined
salt to taste
ground black pepper to taste

Steps:

  • Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup, place in a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
  • Heat oil in a large frying pan over a medium-high heat. Add the mustard seeds. As soon as they begin to pop, add the garlic. Stir once and add the shrimps. Stir and fry until they just turn opaque, sprinkling with salt and pepper to taste.
  • Pour in the pink sauce and stir. As soon as the sauce is bubbling, the dish is ready to be served with hot cooked pasta or rice.

Nutrition Facts : Calories 564.7 calories, Carbohydrate 8 g, Cholesterol 426.6 mg, Fat 37.2 g, Fiber 0.9 g, Protein 48.5 g, SaturatedFat 15.8 g, Sodium 1004.3 mg, Sugar 1.7 g

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