LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA
Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.
Nutrition Facts : Calories 557 g, Fat 12 g, Fiber 5 g, Protein 19 g
HOMEMADE SPAGHETTI SAUCE
Homemade Italian spaghetti sauce from an Italian family. The longer you cook it the better it tastes.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- In large saucepan over medium heat, saute onion and garlic in olive oil until soft. Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper. Reduce heat to low and simmer 3 hours, stirring occasionally. Serve.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 19.6 g, Fat 2.4 g, Fiber 6.1 g, Protein 5.8 g, SaturatedFat 0.3 g, Sodium 659.1 mg, Sugar 9.3 g
SPAGHETTI WITH TAPENADE SAUCE
Steps:
- Heat the oven to 400 degrees. 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.
SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)
Make and share this Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) recipe from Food.com.
Provided by Redsie
Categories Spaghetti
Time 42m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 302.4, Fat 5.2, SaturatedFat 0.8, Sodium 647.3, Carbohydrate 59.3, Fiber 3.7, Sugar 7.4, Protein 10.6
HOMEMADE SPAGHETTI SAUCE
Lean turkey sausage links spice up this hearty sauce that turns pasta into a splendid main dish. "I blend a cup of the sauce for my young son, so there are no chunks of vegetables, and he loves it," says Laurinda Johnston, a field editor in Belchertown, Massachusetts.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, combine the celery, onion, green pepper and 1 cup water. Bring to a boil. Reduce heat to medium; cook, uncovered, for 10-12 minutes or until vegetables are tender and water is reduced., Crumble sausage over vegetable mixture; cook until meat is no longer pink. Stir in the tomato sauce, tomatoes, tomato paste, parsley, garlic, Italian seasoning, sugar, salt, pepper and remaining water. , Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes, stirring occasionally. Serve with spaghetti. Garnish with cheese if desired.
Nutrition Facts : Calories 230 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 645mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
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