Empty fridge pasta sauce

    30 min

    This pasta sauce takes minutes to make and makes use of all the odds and ends in the fridge, great for those nights when you're home late from work and haven't the time to shop! Use whatever you have in the fridge - for example, use red pepper instead of green if that's what you have. It'll still taste fab!

    25 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 4 plum tomatoes
    • 1 green pepper, chopped
    • 1 tablespoon chopped fresh coriander
    • 4 cloves garlic, chopped
    • 1/2 small onion, chopped
    • 400g passata or tinned chopped tomatoes
    • 2 tablespoons grated Parmesan cheese
    • 150g tinned black olives, drained and sliced

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat olive oil in a large frying pan and saute tomato, green peppers, coriander, garlic and onion for 5 minutes. Add passata and simmer for 10 to 15 minutes. Mix in olives and Parmesan cheese. Serve with your favourite pasta.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Average global rating:

    Reviews in English (12)


    This was superb tasting, easy, quick, and made a beautiful presentation. I felt like a professional chef putting it out on the table. I added some sliced fresh baby bella mushrooms and replaced the fresh plum tomatoes with a 28 oz can of seasoned diced tomatoes (maybe 3/4 of the can). Fantastic!  -  01 Dec 2002  (Review from Allrecipes US | Canada)


    This recipe has had really good reviews, but it has no seasonings at all, not even a little salt. I prepared it exactly as the recipe was written, tasted it after simmering for 10 minutes, and it just tasted like the canned tomato sauce. To salvage our dinner, I then added a link of italian sausage, a little basil, oregano, salt & pepper, and a pinch of red pepper flakes. Sorry, I won't be making this again.  -  29 Sep 2011  (Review from Allrecipes US | Canada)


    WOW!!!! I agree, this is the best and fastest tomato sauce I have ever made or eaten in any restaraunt!! I changed just a couple of things, calamta olives instead of regular black olives, and I added 1 large Italian Sausage, browned and crumbled. Crazy Good. Thanks for the recipe, it is now my family's #1 recipe.  -  06 Jun 2009  (Review from Allrecipes US | Canada)