Arrabiata Sauce With Fresh Tomatoes Olives Recipes

Steps:

• In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
• Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
• Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
• Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

Steps:

• Bring water to boil in a covered pot for pasta.
• Cut the garlic in half and, with food processor running, put through the feed tube to mince.
• Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.
• Pit the olives and cut up; wash the basil and cut up. Add the tomatoes, olives, basil and olive oil to the processor, and process until coarsely pureed. Spoon into a serving bowl, and season with salt and pepper.
• Cook the tortellini according to package directions.
• Coarsely grate the cheese.
• When pasta is cooked, drain and mix immediately with the sauce. Sprinkle cheese on top.

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

Steps:

• Pour the oil into a saucepan and fry the garlic over a medium heat for 1-2 mins until fragrant, but not browned. Add the chilli, fry for another minute, then add the tomatoes along with 1 tsp salt and ½ tsp sugar. Stir well to combine the ingredients and simmer gently for 20 mins, stirring regularly. The sauce will thicken slowly as it cooks.
• Taste and adjust the seasoning if needed. Serve stirred through pasta, or blend it first to create a smoother sauce if you prefer. Will keep chilled for up to five days.

Steps:

• Put olive oil in a heated pan and put in garlic. Quickly sauté but not let garlic brown. Put in pomodoro sauce.
• Add chilies and mix well.
• Add salt to taste.
• Toss in pasta and serve hot.
• Some parsley to garnish.

Steps:

• chop tomatoes fairly small. Do not use all the juice and seeds. chop chili very finely (don't use seeds). cut olives into ~4-6 pieces for lge olives. tear basil leaves Heat a little olive oil, then add garlic & chili & cook for a couple of minutes. Add tomatoes, and cook uncovered for a couple of minutes. Add wine & cook for a couple of minutes more to boil off a little juice. Add olives and seasoning. Add basil leaves only a minute or two before serving.