Mediterranean Pasta Sauce Recipe

Mediterranean Pasta Sauce Recipe

This no cook pasta sauce is easy to make. It's a vegetarian, light, and healthy sauce that will make you dream of the beaches of Italy.

Mediterranean Pasta Sauce


  • 1/2 cup pitted black olives, use Greek or Italian olives
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup Parmesan Cheese, freshly grated
  • 1 tsp oregano, minced
  • 3 basil leaves, minced
  • 1 tsp thyme, minced
  • 1 tsp sage, minced
  • 1/4 tsp red pepper flakes
  • 2 plum tomatoes, sliced thin
  • 1 pound pasta, cooled al dente


  1. Combine olives, olive oil, Parmesan cheese, oregano, basil, thyme, sage, and red pepper in a medium bowl.
  2. Refrigerate the sauce for 1 hour.
  3. Place the pasta in a serving bowl and pour the sauce over the pasta. Toss the pasta well, mixing the sauce through the pasta.
  4. Top with sliced tomatoes and serve immediately.

Grow Basil
Growing your own basil is easy and ensures you have the freshest basil leaves for your recipes. The best method is using a pot. This allows you to control the soil conditions and have adequate drainage. I grow my basil in a large pot with marble chips at the bottom of the pot. Your basil plants should receive at least 6-8 hours of sunlight each day. My basil is located in a niche between the house and the chimney. This protects it from wind. Basil likes good, loose soil. Don't pack it down hard in the pot.

When you need a few leaves you can trim them off the plant. You don't have to worry about harvesting your basil all at once. If you have more than one plant cut a few leaves off different plants rather than all the leaves off one plant. You can bring your plants indoors during cold months for a fresh harvest all year round.

Don't miss other No Cook Pasta Sauces.

Add to Google
Add to My Yahoo!

You Should Also Read:
Vegetarian Recipes 1
Vegetarian Recipes 2
Fagioli Toscanelli con Tonno - White Bean and Tuna Salad

Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map

Content copyright © 2022 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.