Kalamata Olive Marinara Recipes

Steps:

• Heat oven to 350°. Mix tapenade and rosemary.
• Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.

Steps:

• Heat the oil in a pan.
• Add the onion and saute until translucent, about 5-7 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the wine and deglaze the pan.
• Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
• Remove from heat and stir in the basil.
• Puree to the desired consistency. (optional).

Steps:

• Combine all ingredients and marinate for three days before serving.

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.

Steps:

• Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.