Yield:
4 servings (serving size: 1 1/2 cups sauce and 1 1/2 cups pasta)

How to Make It

Heat oil in a large nonstick skillet over high heat. Add onion and next 5 ingredients (onion through red pepper); sauté 5 minutes. Add water, capers, olives, vinegar, and marinara sauce, and bring to a simmer over medium heat, stirring frequently. Serve over vermicelli.

Ratings & Reviews

CandaceCH's Review

CandaceCH
November 21, 2011
Prepared this lovely veggie sauce tonight with Orecchiette. The "little ears" cradled the veggies! YUM.

CherylMD's Review

CherylMD
April 17, 2010
This is AMAZING. It is particularly amazing considering that it is a totally veggie-centered meal. My husband said "what smells so good" when we cooked it and when we reheated leftovers. He said he would like to eat it again. I put in celery in addition to the vegetables because I had a lot on hand I wanted to use up. I always substitute capers for olives, so I just used a whole jar of capers and no olives. I imagine lots of different vegetables could substitute in, as long as they are relatively sturdy. The sauce is somewhat crunchy but so fresh tasting! And yet the depth of the sauce from the balsalmic and the fennel is really sophisticated. I can't recommend it enough. Particularly good for a vegetarian guest.

mbeezie's Review

mbeezie
February 08, 2009
Delicious. Love the crunch of the vegetables and the heat. I have served the sauce with low fat ravioli as well.