Pepper and Olive Pasta Sauce

This dish is different than the typical red sauce pasta dish. It’s light, but not wimpy. You can use any color of pepper in this sauce.

Step: 1

In a large skillet, heat the oil on high and add the garlic. Reduce to medium high and cook until the garlic begins to turn golden, then add the peppers. Cook until the peppers are soft and turning brown around the edges. Add the olives and crushed red pepper and stir. Pour in the wine and cook for 2 minutes.

Step: 2

Add the tomato-vegetable juice cocktail, basil, oregano, sugar, salt and pepper. Bring to a boil and reduce heat to medium. Cook until liquid is halved. Stir in parsley. Serve over your favorite pasta.

Per Serving: 541 calories; protein 4.5g; carbohydrates 27g; fat 42.2g; sodium 1843.3mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. If you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .