SPANISH MARINATED OLIVES
Provided by Ree Drummond : Food Network
Categories appetizer
Time 8h10m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Add the olive oil and sherry vinegar to a small bowl and whisk.
- Add the mozzarella, manchego, garlic, rosemary, bay and orange peel to a large bowl, pour over the marinade and then toss. Add the olives, stirring to make sure they are covered in the marinade. Cover and refrigerate for 8 hours or overnight.
- Before serving, drain off any excess liquid. Add the cubed chorizo, toss and serve.
SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Provided by Julia Turshen
Categories Summer Low Fat Kid-Friendly Dinner Lunch Spring Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly Small Plates
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
- Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.
SPAGHETTI WITH CHICKEN AND SPANISH GREEN OLIVES
Make and share this Spaghetti With Chicken and Spanish Green Olives recipe from Food.com.
Provided by hectorthebat
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Fill a large stockpot with salted water and bring to a rolling boil. Add the pasta. Cook until al dente for 8-10 minutes, but check packet instructions.
- Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chilli and cook for 1 minute.
- Season the chicken with salt and fresh black pepper and add it to the pan. Cook for around 6 minutes.
- Add the Spanish green olives.
- Drain the pasta into a colander, and place it in the saucepan and mix well.
- Add the lemon zest and juice and stir.
- Add the parsley and serve immediately.
Nutrition Facts : Calories 700.1, Fat 33.8, SaturatedFat 7.4, Cholesterol 93.8, Sodium 335.4, Carbohydrate 63.6, Fiber 4, Sugar 2.5, Protein 34.2
SPANISH SPAGHETTI WITH OLIVES
Steps:
- 1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Heat oil in a large skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add garlic; sauté 1 minute. Stir in oregano, celery salt, red pepper, black pepper, and saffron, if desired. Crumble beef into pan; cook 5 minutes or until beef is browned, stirring to crumble. Stir in marinara sauce, olives, sherry, capers, and 3 tablespoons parsley. Bring to a boil; reduce heat, and simmer 15 minutes. 3. Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated. Sprinkle with remaining 1 tablespoon parsley.
SPAGHETTI WITH SPANISH FLAVOURS
A 10 minute dish which infuses spaghetti with the flavours of Spain - you can make a vegetarian version too
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 10m
Number Of Ingredients 6
Steps:
- Put a pan of water on over a high heat to boil. Meanwhile, snip the chorizo into strips with scissors, and chop the parsley and peppers (check for stray seeds first).
- When the water is boiling briskly, add the spaghetti with a good measure of salt, stir and return to the boil. Cook for 3 minutes.
- In a large frying pan, heat the oil, add the chorizo and peppers and plenty of black pepper. Cook for a minute or so, until heated through and the juices are stained red from the paprika in the chorizo. Scoop half a mugful of pasta water from the pan, drain the remainder and tip the spaghetti into the frying pan.
- Add the parsley and parmesan, toss well and splash in the pasta water, to moisten. Hand round extra parmesan at the table.
Nutrition Facts : Calories 444 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 2.21 milligram of sodium
SPANISH MARINATED OLIVES
These olives are simple to make, spicy from red pepper flakes and fruity with the aroma of lemon and orange.
Provided by Geema
Categories Spanish
Time P1DT10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl, and marinate at room temperature at least 24 hours.
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