SPAGHETTI WITH OLIVES AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
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.
TOMATO AND OLIVE PENNE
The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
- Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.
BAKED PASTA WITH TOMATOES AND PARMESAN
In this method adapted from Giuilano Bugialli's "Classic Techniques of Italian Cooking," dry pasta such as penne or rigatoni bakes with fresh or canned tomatoes. The result: Deeply flavorful, tender, authentic Italian pasta destined to become a favorite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Place oil in a large bowl. Add dry pasta and stir until well coated; let stand for 20 minutes.
- Add tomatoes to pasta mixture; season with salt and pepper. Stir to combine. Transfer to a 2 1/2-quart baking dish. Cover with a parchment-lined aluminum foil. Bake, stirring every 5 minutes with a wooden spoon, for 45 minutes to 60 minutes. (If using fresh tomatoes, layer, alternating with the pasta mixture, beginning and ending with the tomatoes. And be sure to bake without stirring.)
- Remove from oven, sprinkle with cheese, and stir to incorporate. Serve immediately.
TOMATO, OLIVE & PARMESAN PASTA
This recipe came from one I already had, I just put my own twist on it. It is excellent whether served warm or chilled, and works for a dinner, a side or anything in between. My measurements are all subject to my own taste. Feel free to mess with them a little.
Provided by DRiENNE
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- boil the pasta and set aside.
- in a large pot, mix olive oil, garlic & 1/2 of the bouillon "dust" over medium heat.
- when mixed well and warm, add pasta and stir. shut off the burner. *if pasta is dry, add another shot of the olive oil.
- add the grape tomatoes, olives and cilantro. mix together.
- add the parmesan to a cooled down pan, when ready to serve. you don't want it to melt.
- done!
Nutrition Facts : Calories 472.2, Fat 20.5, SaturatedFat 4.5, Cholesterol 11, Sodium 392, Carbohydrate 63.8, Fiber 9.4, Sugar 0.2, Protein 11.1
HEARTY TOMATO-OLIVE PENNE
Who needs meat when you have a pasta dish loaded with tomatoes, olives and Havarti cheese? I often assemble it in advance and bake the next day, adding a few minutes to the cooking time.-Jacqueline Frank, Green Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 719 calories, Fat 43g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 1082mg sodium, Carbohydrate 56g carbohydrate (10g sugars, Fiber 5g fiber), Protein 31g protein.
TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN
Make and share this Tomato, Mushroom & Kalamata Olive Penne With Parmesan recipe from Food.com.
Provided by Shea1099
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes. Drain.
- Wash tomatoes and mushrooms. Halve the tomatoes. Thinly slice the mushrooms. Peel and mince garlic.
- Heat a sauté pan over medium heat.
- Coat bottom of skillet with oil. Add garlic and crushed red pepper and cook until fragrant, 15-30 seconds.
- Add tomatoes, mushrooms, Italian seasoning, salt, and pepper. Stirring occasionally, cook until mushrooms are tender and tomatoes are juicy, 2-3 minutes.
- Shave or grate ⅛ cup of Parmesan cheese.
- Add olives and pasta to pan and toss to combine.
- To serve, place pasta on a plate or in a bowl and garnish with Parmesan. Enjoy!
Nutrition Facts : Calories 451.1, Fat 12.3, SaturatedFat 2.7, Cholesterol 6.2, Sodium 3738.1, Carbohydrate 74.2, Fiber 10.1, Sugar 5.2, Protein 18.6
PASTA WITH FRESH TOMATO, BASIL AND PARMESAN
Pasta gets a simple dressing of chopped tomatoes, basil, olive oil and garlic in this easy, delicious pasta dish. Sprinkle with Parmesan and enjoy!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, combine all remaining ingredients except cheese.
- Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.
Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
More about "tomato olive parmesan pasta recipes"
TOMATO AND OLIVE PASTA - COOK2EATWELL
From cook2eatwell.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 433 per serving
- Place a large pot of water over moderate to moderate-low heat. Cover and let the water start heating up. That way, the water will only take a couple minutes to come to a full boil when you are ready to drop the pasta.
EASY TOMATO OLIVE PASTA RECIPE | ELEPHANTASTIC VEGAN
From elephantasticvegan.com
5/5 (1)Total Time 15 minsCategory Main CourseCalories 360 per serving
- In the same pot you cooked the pasta, add the olive oil and bring it to medium to high heat. Add the green olives and let them cook for 1-2 minutes.
- Then add the pasta back into the pot to the olives and reduce the heat. Add the tomato purée, herbs and salt. Stir everything together and serve once everything's hot.
OLIVE TOMATO - AUTHENTIC MEDITERRANEAN DIET AND RECIPES
From olivetomato.com
TOMATO PARMESAN PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Servings 4Calories 646 per servingTotal Time 25 mins
MILK STREET: ‘OTHER’ PASTA BOLOGNESE BETTER SUITS WEEKNIGHT …
From chronicleonline.com
EASY 1-POT GARLIC MUSHROOM TAGLIATELLE PASTA RECIPE FROM JAMIE …
From goodmorningamerica.com
DON'T MISS THIS RECIPE| HEALTHY CHEERY TOMATO & OLIVE PASTA …
From youtube.com
TOP TOMATO SPAGHETTI WITH CHICKEN RECIPE | HELLOFRESH
From hellofresh.com
RECIPE: CALABRIAN SHRIMP & ORZO WITH TOMATOES & PARMESAN
From
ORZO PASTA WITH TOMATOES, BASIL AND PARMESAN - DISCOVER RECIPE
From discoverrecipe.com
TOMATO AND MUSHROOM PASTA AS THE FIRST RECIPE OF 2023
From cookingtom.com
ROASTED TOMATO PASTA WITH BASIL AND PARMESAN - JOYOUS APRON
From joyousapron.com
'CREAMY TOMATO SHRIMP PASTA' IS A WEEKNIGHT DREAM COME TRUE
From delishably.com
TOMATO PASTE PASTA RECIPE (5-INGREDIENTS) | KITCHN
From thekitchn.com
PASTA WITH GARLIC PARMESAN CREAM SAUCE, TOMATOES, AND BASIL
From willcookforsmiles.com
PARMESAN TOMATO PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
QUICK CHICKEN PARMESAN PASTA BAKE | PERDUE®
From perdue.com
SLOW COOKER OLIVE GARDEN CHICKEN PASTA - MSN.COM
From msn.com
GRAPE TOMATO, OLIVE, AND SPINACH PASTA RECIPE | MYRECIPES
From myrecipes.com
OLIVE GARDEN SALAD RECIPE • LOVE FROM THE OVEN
From lovefromtheoven.com
TOMATO PASTA WITH OLIVE RECIPE | RECIPES.NET
From recipes.net
EASY 1-POT GARLIC MUSHROOM TAGLIATELLE PASTA RECIPE FROM JAMIE …
From news.yahoo.com
SALAD RECIPES WITH BOW-TIE PASTA AND DIJON MUSTARD
From supercook.com
EASY CHICKEN PARMESAN SOUP RECIPE | MODERNMEALMAKEOVER.COM
From modernmealmakeover.com
VEGETARIAN PECAN TOMATO PASTA RECIPE | TASTES OF LIZZY T
From tastesoflizzyt.com
You'll also love