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Sungold Tomato Sauce With Bell Pepper And Kalamatas
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"When pasta night and #sungoldsunday collide! Deliciousness all around. It's still summer as long as aaalllll the tomatoes are still at the farmers market every week, so let's enjoy it while it lasts! In tonight's bowls: @jovialfoods einkorn penne tossed with a jammy, slow-cooked sauce of sungold and regular cherry tomatoes, red bell pepper, onion, garlic & kalamatas (plus a secret ingredient for added depth of flavor). Quick recipe for the sauce is below. It's super delish and also freezes really well, always a bonus for easy weeknight dinners."
-- @urbankitchenapothecary


Sungold Tomato Sauce with Bell Pepper and Kalamatas 

Olive oil
1 small red bell pepper, chopped
1 medium onion, chopped
1 chopped garlic clove
1 anchovy (optional)
Pinch of red chile flakes
Sea salt and black pepper
4 cups cherry tomatoes, halved
1/3 cup kalamata olives, pitted and roughly chopped .

Directions:

Heat 3 tbsp olive oil in a skillet over medium-low heat. Add bell pepper, onion, and garlic and cook down until caramelized, 10-12 minutes. Add anchovy, breaking up with back of spoon, and chile flakes. Add tomatoes and a pinch of salt and black pepper. Cook on low until thick and saucy, about 20-25 minutes. Stir in olives. Toss with cooked pasta, drizzle with olive oil & serve!