Spaghetti With Chunky Tomato Sauce And Olive Tapenade Recipes

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Heat the oven to 400 degrees F.
• Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
• Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
• Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
• Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

Steps:

• Combine diced tomatoes, tomato sauce, garlic powder, sugar, parsley, salt, oregano, basil, and pepper in a saucepan; bring to a boil. Lower heat to medium-low, cover saucepan, and simmer until flavors blend, about 30 minutes.

Steps:

• Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
• Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
• Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

Steps:

• Make the tapenade:.
• In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
• With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
• Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
• Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Steps:

• Except for the parsley and oil, place all ingredients in a food processor and process until fairly smooth.
• With the machine running, add the oil from the anchovies first.
• If you want a looser consistency, add some oil from the jar of tomatoes.
• Place in a small bowl and cover.
• Refrigerate for at least 1 hour.
• To serve, bring the tapenade to room temperature and sprinkle with the parsley.
• Serve on toasted French bread.

Steps:

• In a small saucepan, combine the vermouth and shallots.
• Simmer until liquid has reduced to 1/4 cup, about 10 minutes.
• Strain and discard solids.
• Retun the cooking liquid to the pan and add the whipping cream and bring to a boil.
• Reduce to low and gradually add the butter, whisking until just melted.
• Whisk in the tapenade.
• Season.

Steps:

• Bring a lg. pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.
• While the pasta cooks, put the olives, olive oil, garlic, parsley, capers, lemon juice, and oregano in a food processor fitted with the metal blade.
• Turning the machine on and off rapidly, pulse the ingredients a few times, then scrape down the work bowl, and process continuously until the mixture forms a coarse but uniform paste.
• As soon as the pasta is done, drain it, and immediately toss with the tapenade, and 1/2 of the Feta and 1/2 of the tomatoes.
• Top with the remaining Feta and tomatoes, and serve immediately.

Steps:

• Preheat oven to 350* F.
• To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
• Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
• To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
• Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.