PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
LINGUINE WITH PROSCIUTTO AND OLIVES
Make and share this Linguine With Prosciutto And Olives recipe from Food.com.
Provided by Dancer
Categories Ham
Time 31m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
- Drain.
- Place pasta in a warm bowl.
- Meanwhile, combine prosciutto and oil in a wide skillet.
- Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
- Add onions and cook, stirring, until limp (about 2 minutes).
- Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
- Pour prosciutto mixture over noodles and toss well.
- Transfer to a warm serving bowl.
- Offer cheese to add to taste, if desired.
OLIVE GARDEN LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.
Provided by Member 610488
Categories Spaghetti
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
- Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil.
- Heat oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
- Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce.
- Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately.
Nutrition Facts : Calories 361.9, Fat 15.5, SaturatedFat 2.4, Cholesterol 1.1, Sodium 93.5, Carbohydrate 44.4, Fiber 2.2, Sugar 1.3, Protein 8.4
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