Pink Mediterranean Pasta Sauce Recipes

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PINK SAUCE PASTA



Pink Sauce Pasta image

The most delicious pink sauce pasta with a cheesy tomato cream sauce. So simple and so delicious!

Provided by Farah Abumaizar

Categories     Main Course

Number Of Ingredients 14

300 g pasta of choice, I used penne
2 tbsp butter
1 tbsp olive oil
1 small red onion, minced
4 garlic cloves, minced
1.5 cups tomato passata (or puree or sauce-not tomato paste)
1 tsp dried basil
1 chicken bouillon cube, crumbled
pinch sugar
sprinkle of red chili flakes
salt and pepper to taste
1/2 cup heavy cream
1/2 cup milk
1/3-1/2 cup shredded mozzarella cheese

Steps:

  • Cook the pasta to al dente according to package instructions, then drain, reserving some of the pasta water.
  • Heat a large skillet over medium heat and add the butter and olive oil. Once the butter has melted, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
  • Add the tomato passata, dried basil, crumbled chicken bouillon cube, sugar, red chili flakes and salt and pepper to taste. Simmer for a few minutes, then add the cream, milk and the shredded mozzarella.
  • Add the cooked pasta, toss to combine and warm through for a few minutes. If sauce is too thick, add a splash of pasta water. Enjoy immediately!

Nutrition Facts : Calories 459 kcal, ServingSize 1 serving

PINK SAUCE PASTA



Pink Sauce Pasta image

Inspired by Mama D's in Newport Beach, California, this pink sauce pasta recipe is easy and absolutely delicious.

Provided by Brooke Eliason

Categories     Appetizer

Time 35m

Number Of Ingredients 9

2 Tablespoons Extra Virgin Olive Oil
1/2 large yellow onion, chopped
1 clove of garlic, minced
1 28 oz. can whole, peeled of San Marzano tomatoes*
1 teaspoon sea salt or kosher salt
1 lb rigatoni or other pasta
3/4 cup heavy cream
1 cup finely grated Parmigiano Reggiano
1 cup fresh basil leaves, chopped (optional)

Steps:

  • Heat olive oil in large pot or dutch oven over medium heat. Add onions and cook for 5 minutes or until onions are soft and translucent, stirring occasionally. Add garlic and cook for an additional minute. Do not brown or burn onions or garlic.
  • Using your hands, break up the San Marzano tomatoes as you pour them into the large pot. This will release the juices and help break up the tomatoes so they cook evenly. Add salt and bring to a soft boil, then lower heat to low and simmer for 30 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente.
  • After tomatoes have cooked for 30 minutes, use an immersion blender in your large pot to blend the sauce into a creamy, smooth consistency. You may need to tilt your pot to one side so the sauce can gather and your blender is fully immersed. ** Keep the pot on low heat and add cream, Parmigiano Reggiano, basil and stir until smooth.
  • Once the pasta is cooked, remove 1 cup of pasta water from the pot and set aside. Add hot pasta to sauce and stir to combine. Remove from heat and add 1/2 to 1 cup of pasta water, adding more if your sauce is too thick. The pasta sauce will quickly set up as it cools. Serve immediately with additional grated parm if desired.

MEDITERRANEAN PASTA



Mediterranean Pasta image

Chicken breast chunks flavored with bacon, artichoke hearts and herbs in a tomato sauce all over a steaming bowl of linguine.

Provided by sal

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
3 slices bacon
1 pound boneless chicken breast half, cooked and diced
salt to taste
1 (14.5 ounce) can peeled and diced tomatoes with juice
¼ teaspoon dried rosemary
⅓ cup crumbled feta cheese
⅔ cup pitted black olives
1 (6 ounce) can artichoke hearts, drained

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
  • Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

Nutrition Facts : Calories 624.7 calories, Carbohydrate 50.8 g, Cholesterol 110.5 mg, Fat 26.6 g, Fiber 5 g, Protein 45.3 g, SaturatedFat 8 g, Sodium 911.4 mg, Sugar 4.9 g

PINK MEDITERRANEAN PASTA SAUCE



Pink Mediterranean Pasta Sauce image

This is a truly delicious pasta recipe! It is quite fast and easy, and a wonderful dish to serve to guests. Coarse salt is a must. Modified slightly from "The Mediterranean Vegan Kitchen."

Provided by White Rose Child

Categories     Penne

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, pressed
1 lb tomatoes, chopped
1 large red bell pepper, chopped (about 8 oz.)
1/8-1/4 teaspoon crushed red pepper flakes
salt & freshly ground black pepper, to taste
2 -3 tablespoons vegetable stock (optional) or 2 -3 tablespoons water (optional)
2 tablespoons fresh basil leaves, chopped
1 lb penne (a 450-500 g box- I mix regular and whole wheat, and I think it tastes best that way)
coarse salt and black pepper, to serve

Steps:

  • You can make this sauce ahead of time, and it actually tastes better the next day. Only cook enough pasta for the day you are serving it, and serve any leftover sauce with freshly cooked pasta.
  • In a skillet, soften the onion in a little water over medium heat. Add the oil and garlic, and saute them, stirring often, till they are starting to caramelize.
  • Add the tomatoes, pepper, crushed red pepper and salt/pepper if desired. Raise heat till juices are bubbling. Then turn it down to low and simmer 15-20 minutes, till the bell pepper is well-softened.
  • In the meantime, start your pasta cooking in a large pot.
  • Transfer the mixture to a food processor and blend, adding a few tablespoons of stock or water as needed to make a smooth sauce. Return to the skillet, stir in the basil, cover and keep warm.
  • Drain pasta and return it to the pot. Pour in the sauce and stir to coat. Serve with a sprinkle of coarse salt and freshly ground black pepper, and a salad.

MEDITERRANEAN SAUCE



Mediterranean Sauce image

Make and share this Mediterranean Sauce recipe from Food.com.

Provided by Flora Underwood

Categories     Low Protein

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs fresch tomatoes (blanched, peeled and chopped)
1/4 cup olive oil
1 onion
3 cloves garlic, minced
1/3 cup tomato paste
1 teaspoon dry oregano
2 cups cabernet sauvignon wine or 2 cups zinfandel
1 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Prepare tomatoesand set aside.
  • Saute onion and garlic in olive oil untilonion is transparent.
  • Add all remaining ingreients.
  • Bring sauce to a boil and reduce heat, cover and simmer for about 15 to 20 minutes.
  • Pour sauce over pasta, toss and serve.

Nutrition Facts : Calories 312.6, Fat 14.4, SaturatedFat 2.1, Sodium 772.3, Carbohydrate 24.4, Fiber 5.7, Sugar 12.8, Protein 4.5

MEDITERRANEAN PASTA (15 MINUTES)



Mediterranean Pasta (15 Minutes) image

Mediterranean Pasta made in just 15 minutes with whole wheat noodles tossed in a creamy feta sauce with Mediterranean veggies. It makes one of those easy dinners that your whole family will love!

Provided by Denise Browning

Categories     Main Course

Time 15m

Number Of Ingredients 15

16 oz pasta
1 tablespoon olive oil (or extra-virgin olive oil)
6 cloves garlic (minced)
1 teaspoon dried oregano
1 teaspoon dried basil (Add a pinch of red pepper flakes for a kick if you want)
8 oz cream cheese (softened)
8 oz feta cheese
¾ cup heavy cream
¾ cup pasta water (Add the juice of ½ lemon for extra flavor!)
1 pint grape tomatoes (halved (I used 2 colors but you can use one only))
15 oz quartered artichoke hearts (drained)
¾ cup olives (I used both green and Kalamata olives)
Fresh chopped parsley
Shredded Parmesan
Crumbled feta

Steps:

  • Boil the pasta: Bring a large pot of salted water with a hint of olive oil to a boil. Add pasta and cook until al dente, following the time stated on the package. Right before draining, remove 1 cup of the pasta cooking water and reserve. Drain pasta!
  • Sauté the garlic and herbs: Meanwhile, heat olive oil in a large skillet over medium heat. Add the garlic, dried herbs, salt, and pepper to taste and cook for about 1 minute, stirring now and then. If you'd like to add a kick to this pasta, sauté a pinch of red pepper flakes along with the other ingredients.
  • Make the sauce: Add cream cheese, feta cheese, and heavy cream, mixing until the cheese melts and creates a sauce. For extra flavor, squeeze the juice of half lemon if you want. Add the pasta water and then toss the pasta until evenly coated.
  • Add the veggies: Finish the Mediterranean pasta by adding tomatoes, olives, and quartered artichokes. Cook for a minute to warm them through. Garnish with parsley, feta, and/or Parmesan cheese.

Nutrition Facts : Calories 660 kcal, Carbohydrate 66 g, Protein 20 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 116 mg, Sodium 830 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 14 g, ServingSize 1 serving

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