SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE
Steps:
- Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
- While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
- Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.
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
SPAGHETTI WITH ROASTED CAULIFLOWER, TOMATO SAUCE AND OLIVES
Perhaps because cauliflower is on the bland side and Mediterranean black olives have such a pronounced flavor, the two go beautifully together. In Italy, Greece and in North Africa, you find the triumvirate of cauliflower, tomatoes and olives in all sorts of dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h10m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Bring a large pot of generously salted water to a boil and add the cauliflower. Blanch for two minutes and transfer to a bowl of ice water. Drain and blot dry. Cover the pot; you'll use the water again for the pasta. Quarter the cauliflower florets, toss with 1 tablespoon of olive oil and salt generously. Transfer to a baking sheet, place in the oven and roast 30 minutes, stirring from time to time, until tender and lightly browned. Remove from the oven and set aside.
- Meanwhile, in a wide, nonstick frying pan or a 3-quart saucepan, heat the remaining oil over medium heat and add the garlic and red pepper flakes. Cook, stirring, until fragrant, about one minute. Add the tomatoes, sugar, thyme and salt, and bring to a simmer. Simmer over medium-low heat, stirring often, until thick, 15 to 20 minutes. Stir in the cauliflower and the olives, and simmer a few minutes more. Taste and adjust seasonings.
- Bring the water back to a rolling boil. Add the spaghetti and cook until the pasta is al dente, usually about 10 minutes. Drain and toss with the cauliflower-tomato mixture. Sprinkle the cheese over the top and serve at once.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 73 grams, Fat 13 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 677 milligrams, Sugar 6 grams
SPAGHETTI IN A LIGHT OLIVE AND TOMATO SAUCE
This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes!
Provided by Sandra Silver
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.
- Warm over medium heat.
- Put in the garlic and allow it to flavor the oil.
- Add the fresh tomatoes, green and black olives.
- Saute for about 4 minutes until warmed.
- Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.
- Toss and sprinkle with the grated cheese.
PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS
This recipe is much like a puttanesca sauce but without the anchovies. It can be salty so be sure to rinse the olives and capers, especially if you can't find low-salt tomatoes. It's from a cookbook called "Pasta Light" which I've had for 15 years. I wanted to post it here to save it. My picky husband will eat this straight from the pan, before it even goes onto the pasta. Best served with "strand" pasta like spaghetti or linguine, rather than shapes. The recipe doubles well - I often double and freeze half.
Provided by Newlee
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare pasta according to package instructions.
- In a large skillet, heat olive oil and saute onions till they start to turn clear.
- Add the garlic and saute briefly. Don't let it brown.
- Add the tomatoes, breaking them up with your hands or a spoon.
- Stir in the rest of the ingredients.
- Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.
Nutrition Facts : Calories 537.7, Fat 9, SaturatedFat 1.3, Sodium 534, Carbohydrate 98.1, Fiber 6.7, Sugar 8.7, Protein 16.9
PASTA WITH SPICY TOMATO- OLIVE SAUCE
Tossed in a tomato-based sauce that garners its heat from crushed red-pepper flakes and chipotle chiles. from Prevention.com
Provided by BakinBaby
Categories Pasta Shells
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt.
- 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.
Nutrition Facts : Calories 320, Fat 10.5, SaturatedFat 1.5, Sodium 272.7, Carbohydrate 48.4, Fiber 3.9, Sugar 4.5, Protein 8.9
SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE
A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
- Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.
Nutrition Facts : Calories 613 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium
PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE
Steps:
- Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.
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