The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Prime Rib & Roast Seasoning 💤 ⏳
Prime Rib And Roast Seasoning 🌄 💤 ⏳
Prison Bacon 🌄 💤 ⏳
Prosciutto And Brie Sandwiches With Rosemary Fig Confit 🌄 💤
Provencale-style Pasta Sauce 💤 ⏳
Pulled Chicken Sandwich 💤 ⏳
Pumpkin Bars 💤 ⏳
Pumpkin Basque Cheesecake 🌄 💤
🖨 🖨
Provencale-style Pasta Sauce
Provencale-style Pasta Sauce
(Image is coming soon! HAHAH! But not REALLY soon!)
Transport your table to Provence with this no-cook pasta sauce featuring Mediterranean favorites - ripe tomatoes, roasted red peppers, Kalamata olives, capers, and fresh herbs. The anchovy adds subtle depth without fishiness, while quality olive oil brings everything together. Toss with tubular pasta for an authentic experience, and consider adding toasted pine nuts and Parmesan for extra indulgence. A vibrant, colorful dish that's perfect for summer entertaining.
No Jump Zone
Ingredients
3 cups diced tomatoes (about 3 large)
1/2 cup roasted red bell peppers (available packed in jars), diced
1/4 cup plus 1 tablespoon olive oil
1/4 cup chopped fresh Italian parsley
8 Kalamata olives,* pitted, chopped
2 teaspoons minced fresh thyme or 1/2 teaspoon dried, crumbled
2 garlic cloves, minced
1 teaspoon capers, drained
1 anchovy fillet, minced
Directions
Combine all ingredients in large bowl.
Season to taste with salt and pepper.
*Black, brine-cured Kalamata olives are available at Greek and Italian markets and some supermarkets.
Servings\Yield
Makes about 3 cups
Nutrition Facts
Nutrition Per Serving (1/4 cup) - Calories: 80; Total Fat: 7g (Saturated Fat: 1g); Cholesterol: 1mg; Sodium: 190mg; Total Carbohydrates: 4g (Dietary Fiber: 1g, Sugars: 2g); Protein: 1g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... The sauce is great with penne, ziti or other tubular pasta.
This recipe, which doubles or triples. easily, makes enough for one-half pound (dry weight) of pasta.
If you feel like splurging, sprinkle a few tablespoons of toasted pine nuts on top, and pass some grated Parmesan cheese.
🧑‍🍳 The Cook:  Carol Jancsi 🔑 Keywords: Italian, Kalamata olives, sauce, pasta
🗂️ Categories: 🥣 Sauces & Stocks, 🍝 Pasta Dishes
📚 Collections: Cooking With "Cow" (Carol Jancsi), From The Ferguson Family, The TFR Cookbook
Provencale-style Pasta Sauce was added on April 05, 2012 and last updated on November 05, 2021.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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