Mediterranean Harvest Pasta So Tasty

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Mediterranean Harvest Pasta

"This precise tomato sauce combines the pleasant of the Mediterranean - including roasted red peppers, balsamic vinegar, and kalamata olives - into a sweet, tangy sauce ideal for breezy summer season nights."

Ingredients :

2 (14.5 ounce) cans diced tomatoes
1/three cup pitted kalamata olives
1/three cup chopped bottled roasted pink peppers
2 cloves garlic, minced
1 half of tablespoons balsamic vinegar
1 tablespoon white sugar, or extra to flavor
2 tablespoons olive oil
1 teaspoon dried oregano
black pepper to flavor
3/4 cup vegetarian burger crumbles
1 pound penne pasta

Instructions :

Prep : 10M	Cook : 6M	Ready in : 35M

Stir the tomatoes, olives, red pepper, garlic, vinegar, sugar, olive oil, oregano, and black pepper in a big saucepan. Bring to a simmer over medium-excessive warmness, then reduce heat to medium-low, and simmer till the sauce begins to thicken, 20 to 30 minutes.
Fill a huge pot with lightly salted water and convey to a rolling boil over excessive warmth. Once the water is boiling, stir inside the penne, and go back to a boil. Cook the pasta exposed, stirring every so often, till the pasta has cooked thru, but is still organization to the chew, about 11 mins. Drain well in a colander set inside the sink.
Once the tomato sauce is ready, pour right into a blender, filling the pitcher no greater than halfway full. Hold down the lid of the blender with a folded kitchen towel, and punctiliously start the blender, using a few brief pulses to get the sauce moving earlier than leaving it on to puree. Puree till smooth, then go back to the pot. Alternately, you could use a stick blender and puree the sauce right inside the cooking pot. Stir within the burger crumbles, and simmer until hot. Pour the sauce over the cooked penne to serve.

Notes :

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