Prep 20 mins
Cook 35 mins
This is a fantstic dish and one of my personal favorites. It's even better when you let the flavors soak overnight and reheat it the next day.
- 1 onion, coarsely chopped
- 2 green peppers, coarsely chopped
- 2 red peppers, coarsely chopped
- 12 kalamata olives, pitted and coarsely chopped
- 20 asparagus spears, chopped
- 1 (28 ounce) can diced tomatoes
- 1 (14 ounce) can tomato sauce
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon dried basil
- 2 teaspoons red pepper flakes (to taste)
- 1 lb penne pasta
- Heat oil in a large, deep pan over medium heat. Add the garlic and onions and sauté until they begin to soften and become fragrant.
- Add the rest of the chopped vegetables, toss and sauté for 5 minutes, stirring often.
- Add the diced tomatoes, tomato sauce and seasonings. Stir until everything is evenly combined.
- Bring the sauce to a boil, then turn down the heat and let it simmer, uncovered, for 20 minutes or until the vegetables are tender and the liquids have cooked down.
- While it's simmering, bring a pot of water to a boil and cook the penne until al dente.
- Drain and toss with some olive oil.
- When the sauce is done, pour it into the pot with the penne and toss.
- Spoon onto large plates and top with a few capers.
I'm also a fan of hearty meals with tons of meat and cheese, but I'm getting a huge gut..so I thought I would try this recipe. Fantastic. I left out the olives and put zucchini in it. I've never tried capers before, but I would definitely leave those out next time. They have a flowery salty taste and I didn't like them at all. Good thing I was able to pick them out.
Highly recommend this one. Try it.
I have to admit: it usually takes a great deal of cheese or heavy cream to make me really want to give a pasta dish more than the allowed five stars, but this dish is the exception. My DH and I decided that this was like caccaitore (sp?) but without the meat that generally goes with it and it's just wonderful. Neither of us missed the extra added fat that usually makes a recipe to die for. I made this exactly as written, except I used shallots and onions, and left out the capers (I'm not a big fan.) We absolutely loved this dish, and the next time I'm in the mood for an amazing flavorful pasta dish, but not in the mood for something that will clog my arteries this is my go-to meal. Thanks for sharing!!