Sundried Tomato and Olive Pasta Sauce: A Rich and Savoury Italian Delight
Transform your pasta dishes with a burst of Mediterranean flavour with our Sundried Tomato and Olive Pasta Sauce. This rich, tangy sauce combines the deep, concentrated flavours of sundried tomatoes with the briny kick of olives, creating a perfectly balanced topping for your favourite pasta. Easy to prepare in your Instant Pot, it’s a quick and flavourful way to elevate your meals.
A Perfectly Balanced Sauce
The combination of sun-dried tomatoes, olives, garlic, and aromatic herbs infuses the sauce with a depth of flavour that pairs beautifully with any pasta, from spaghetti to penne. The bold, tangy flavours are complemented by the richness of olive oil, making it a truly satisfying sauce for any dish.
Quick and Easy Preparation
Furthermore, the Instant Pot helps to develop the sauce’s complex flavours in a fraction of the time, allowing you to enjoy a delicious, homemade pasta sauce in minutes. Unlike traditional slow-cooking methods, this approach helps preserve the vibrant flavours of the sundried tomatoes while saving you time in the kitchen.
Versatile Uses for Every Meal
Not only is this Sundried Tomato and Olive Pasta Sauce perfect for pasta, but it’s also a great addition to a variety of dishes. Use it as a topping for pizzas, a dip for fresh bread, or even as a sauce for roasted vegetables and meats. As a result, its versatility makes it an ideal ingredient for multiple meals throughout the week.
Bring the Flavours of Italy to Your Kitchen
In conclusion, this simple yet flavourful Sundried Tomato and Olive Pasta Sauce is your ticket to bringing the vibrant tastes of Italy into your kitchen. Whether you’re preparing a quick weeknight dinner or meal prepping for the week ahead, this sauce is sure to add a delightful Mediterranean flair to any dish.
Servings:
2 servings
Ingredients
- 4 tbsp olive oil
- 1 big white onion
- 5 big garlic cloves
- 500 g fresh tomatoes
- 100 g sundried tomatoes
- 400 g can chopped or plum tomatoes
- 40 g kalamata olives
- 1 tbsp mixed herbs
- 1 tsp sugar
- 1/2 tbsp freshly ground black pepper
- Salt
- 1 tbsp red chilli flakes
- 250 ml vegetable stock
Instructions
- Heat the inner pot using a saute function, and once hot add the olive oil, then onion and garlic.
- Saute for 1-2 minutes, but don’t brown them. Add the fresh, sun-dried and tinned tomatoes, and give everything a stir,
- Add the olives, herbs, salt, sugar, black pepper and red chilli flakes, followed by the stock, then press cancel.
- Close the lid and select pressure cook on high and set the time for 5 minutes.
- Once the program has finished, allow the pressure to release naturally for 10-12 minutes before quick releasing any remaining pressure.
- Open the lid and blend until smooth.
- Use it right away or cool and store in the jar and keep it in the refrigerator for 5-7 days. , or freeze for up to 3 months.