Provencale-Style Pasta Sauce

This classic Proven&# 195;Â§al sauce captures the essence of the French Riviera with its bright, briny, and savory profile. Featuring a base of ripe diced tomatoes and sweet roasted red peppers, it is elevated by the tangy punch of capers and the rich depth of Kalamata olives. Fresh thyme and garlic add aromatic warmth, while a touch of olive oil ties the flavors together. The result is a lush, textured sauce that clings beautifully to pasta or serves as a robust topping for grilled fish or chicken. It is the perfect weeknight dinner solution, offering restaurant-quality flavor with minimal effort. Serve it over linguine or spaghetti for a meal that feels both comforting and sophisticated, bringing a taste of the Mediterranean coast to your table.

Cuisine: French

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 6

Calories: 208.1

Dietary: Vegan, Vegetarian

Description

This classic Proven&# 195;Â§al sauce captures the essence of the French Riviera with its bright, briny, and savory profile. Featuring a base of ripe diced tomatoes and sweet roasted red peppers, it is elevated by the tangy punch of capers and the rich depth of Kalamata olives. Fresh thyme and garlic add aromatic warmth, while a touch of olive oil ties the flavors together. The result is a lush, textured sauce that clings beautifully to pasta or serves as a robust topping for grilled fish or chicken. It is the perfect weeknight dinner solution, offering restaurant-quality flavor with minimal effort. Serve it over linguine or spaghetti for a meal that feels both comforting and sophisticated, bringing a taste of the Mediterranean coast to your table.

Ingredients

2 cups Diced tomatoes
1/2 cups Roasted red bell peppers
1/4 cups Plus 1 tbsp olive oil
8 Kalamata Olives, -

Directions

1
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat.
2
Add the minced garlic cloves and sautÃÂ© for about 30 seconds until fragrant, being careful not to burn them.
3
Stir in the diced tomatoes and chopped roasted red bell peppers.
4
Add the drained capers and minced fresh thyme to the pan.
5
Bring the mixture to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce thickens slightly.
6
Remove the pan from the heat and stir in the pitted and chopped Kalamata olives.
7
Season the sauce to taste with salt and freshly ground black pepper.
8
Toss the warm sauce with your choice of cooked pasta and garnish with chopped fresh Italian parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 208.1kcal

% Daily Value *
Total Fat 18.2g28%
Saturated Fat 3.0g15%
Cholesterol 7.0mg3%
Sodium 112.3mg5%
Total Carbohydrate 7.2g3%
Dietary Fiber 2.2g9%
Sugars 4.5g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a traditional NiÃÂ§oise touch, you can add a few minced anchovy fillets when sautÃÂ©ing the garlic, though this will make the dish non-vegan.

If using canned roasted red peppers, drain them well to prevent the sauce from becoming too watery.

This sauce tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Adjust the amount of capers and olives based on your preference for brininess; both ingredients are salty, so taste before adding extra salt.

Keywords: provencale, pasta sauce, french cuisine, tomato sauce, roasted red pepper, kalamata olives, capers, fresh thyme, garlic, olive oil, vegan pasta, mediterranean, quick dinner, linguine sauce, vegetarian main, italian herbs, briny flavor, easy recipe

Read it online: https://www.chefs-mate.com/recipe/provencale-style-pasta-sauce/