Mediterranean Pasta Sauce V

15 minutes 15 minutes 4 servings

This Mediterranean inspired pasta sauce makes a great side to chicken or fish. You can use either vegetable, fish, or chicken stock in this recipe to best compliment your protein of choice.

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  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 1 tablespoon Epicure Chopped Garlic
  • 1 tablespoon Epicure Sundried Tomato Puree
  • 220g roasted red peppers, chopped to 1 cm pieces
  • 50g Epicure Stoneless Olives, roughly chopped
  • 1 tin Epicure Chopped Tomatoes with Basil
  • 1 tablespoon Epicure Capers, rinsed and drained
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon each oregano
  • 100ml vegetable, fish, or chicken stock
  • To Serve
  • 300g short pasta, cooked to al dente
  • fresh basil, torn or chopped
  • parmesan, grated

The recipe Mediterranean Pasta Sauce Kitchen Mode

  • 1

    Heat 1 tablespoon of olive oil in a large frying pan over medium-low heat. Add the chopped onion along with a pinch of salt and let cook for 10 minutes, stirring often, until softened and translucent.

  • 2

    Now, turn up the heat to medium, add the garlic and tomato paste. Cook for one minute more, then stir in the roasted red peppers, kalamata olives, tinned tomatoes, capers, salt, pepper, oregano and stock of your choice. Bring up to a boil then lower the heat and allow to simmer gently for 15 minutes.

  • 3

    Meanwhile, cook pasta according to the packet instructions.

  • 4

    Once the sauce is done, taste and add additional seasoning, if needed.

  • 5

    To serve; top each portion of pasta with a spoonful of sauce, a scattering of fresh basil, and a sprinkling of parmesan.