Mediterranean Pasta Sauce for Penne
Transform your weeknight dinner into a Mediterranean feast with this vibrant Mediterranean Pasta Sauce for Penne. Bursting with fresh, bold flavors, this easy sauce combines sautéed onions and garlic with a medley of red bell peppers, zucchini, and rich crushed tomatoes. Infused with tangy black olives, briny capers, and a blend of classic Mediterranean herbs like oregano and basil, this sauce is perfectly balanced with a touch of sweetness and a hint of spice from red pepper flakes. Ready in just 40 minutes, it’s the perfect pairing for al dente penne pasta, offering a hearty, vegetarian-friendly meal that’s full of color, flavor, and wholesome ingredients. Garnish with fresh basil and parsley for an extra touch of freshness and enjoy the taste of the Mediterranean in every bite!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 28 ounces canned crushed tomatoes
- 0.5 cup black olives, sliced
- 2 tablespoons capers, rinsed and drained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional for garnish)
- 12 ounces penne pasta, cooked al dente
Instructions
Heat a large skillet or saucepan over medium heat and add the olive oil.
Once the oil is hot, add the diced onion and sauté for 3–4 minutes until translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
Stir in the red bell pepper and zucchini, cooking for 5–6 minutes until the vegetables have softened.
Pour in the crushed tomatoes and stir to combine.
Add the black olives, capers, dried oregano, dried basil, crushed red pepper flakes, sugar, salt, and black pepper, stirring well to incorporate the flavors.
Lower the heat to medium-low and simmer the sauce for 15–20 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste the sauce and adjust seasoning as needed.
Remove the skillet from heat and stir in the fresh parsley.
Toss the cooked penne in the sauce until fully coated.
Serve the pasta hot, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 13.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 782 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
