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.
SPAGHETTI WITH OLIVES AND BREAD CRUMBS
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
- Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the bread crumbs and 1/4 teaspoon each of the sea salt and pepper. Stirring constantly, cook the breadcrumbs until golden brown, about 2 minutes.
- Drain the pasta, reserving 1 cup of the pasta water. Stir the pasta into the bread crumb mixture. Remove the pan from the heat and add the black and green olives. Add the Parmesan cheese and 3 tablespoons of the parsley. Season the pasta with salt and pepper, to taste. Gently toss to coat, adding reserved pasta water, if needed, to loosen the pasta. Transfer to a large serving bowl and garnish with the remaining parsley.
BAKED SPAGHETTI I
Make this tasty dish ahead of time, and cook it when needed. Allow a little extra cooking time if you make this ahead and refrigerate.
Provided by LaDonna Reed
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.
- In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 39.8 g, Cholesterol 74.4 mg, Fat 24.8 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 11.8 g, Sodium 700.5 mg, Sugar 4.8 g
BAKED SPAGHETTI
Every time that I make this cheesy baked spaghetti, I get requests for the recipe. It puts a different spin on pasta and is great for any meal. The leftovers, if there are any, also freeze well for a quick dinner later in the week. -Ruth Koberna, Brecksville, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in butter until tender. Add the tomatoes, mushrooms, olives, oregano and, if desired, ground beef. Simmer, uncovered, for 10 minutes. , Place half of the spaghetti in a greased 13x9-in. baking dish. Layer with half of the vegetable mixture and 1 cup cheddar cheese. Repeat layers. , In a small bowl, combine soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° until heated through, 30-35 minutes.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 500mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
OLIVE BEEF PASTA
Since I received this recipe from a friend several years ago, it's been a much-requested recipe by my family. Green olives are a great addition that give it a distinctive taste.-Doris Baker, West Asheville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, green pepper, corn, mushrooms, olives and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in the noodles. , Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts :
SPAGHETTI BAKE
My mother used to make this as an alternative to regular spaghetti. Everyone adores this hearty dish and can't get enough! A staple in our home.
Provided by Kates
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain.
- Heat a large skillet over medium heat; cook and stir onion and bell pepper until tender, about 5 minutes. Transfer vegetables to a large bowl. Return skillet to stove top and increase heat to medium-high. Cook and stir ground beef in skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef to the same bowl as the vegetables.
- Stir spaghetti, spaghetti sauce, Cheddar cheese, cream of mushroom soup, mushrooms, olives, oregano, and sugar into beef mixture. Pour spaghetti mixture into prepared baking dish and sprinkle with mozzarella cheese and Parmesan cheese.
- Bake in preheated oven until bubbly and hot, about 45 minutes.
Nutrition Facts : Calories 928.2 calories, Carbohydrate 98.7 g, Cholesterol 109.3 mg, Fat 38.8 g, Fiber 10 g, Protein 44.7 g, SaturatedFat 17.4 g, Sodium 1911.7 mg, Sugar 26.9 g
SPAGHETTI WITH GARLIC & OLIVE OIL
Simple. Plain. Elegant. Originally found here: http://www.seriouseats.com/recipes/2012/06/alice-waters-spaghetti-with-green-garlic.html
Provided by Coraniaid
Categories Spaghetti
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente.
- Reserve 1 cup of pasta cooking water before draining.
- Heat the olive oil in a large saucepan over medium heat until shimming.
- Add the garlic, parsley, red pepper flakes, and 1/4 cup of water.
- Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.
- Add the cooked pasta to the garlic mixture and toss well to combine.
- Add some pasta cooking water if necessary to bring the dish to a creamy consistency.
- Serve with more olive oil and the minced tops of the green garlic, and parmesan cheese if desired.
Nutrition Facts : Calories 613.7, Fat 21.5, SaturatedFat 3.9, Cholesterol 5.5, Sodium 104.3, Carbohydrate 86.5, Fiber 3.8, Sugar 3.1, Protein 17.5
UNBELIEVABLY CREAMY GARLIC & GREEN OLIVE PASTA
Recipes are an illusion. Gourmet Cooking doubly so. At least that's my story for now. There are no amounts for this recipe, thus the illusion. Quantities are constantly in flux when I prepare this for my family, depending on how much garlic I have, how many olives I feel like chopping, whether I remembered to buy Parmesan cheese yesterday, and what shoes I'm wearing. Not too long after we married, my husband and I really got into watching "The Frugal Gourmet" on PBS. On one of the first shows we watched, Jeff Smith prepared this dish. I practically freaked out trying to write this down, since I had not yet learned my laid-back, pinch o' this, handful o' that way of cooking. He was just tossing things in the pan! How can you COOK like that? (Just fine, thankyouverymuch) At that time I was trying to make myself into a gourmet cook, so I bought the whole green olives and pitted them myself. I bought the wedge of Parmigiano-Reggiano that played havoc with the week's grocery money, grating it over the top, with my own freshly Band-Aid-ed fingers, just before serving. I got over it. Nowadays, I just have fun in the kitchen, and we manage to eat pretty well, gourmet cook or no. So, here it is, the way I make it now. More or less.
Provided by ThatBobbieGirl
Categories Lunch/Snacks
Time 30m
Yield 1 pot
Number Of Ingredients 8
Steps:
- Put on a big pot of water to boil.
- Pick out your pasta, cook it al dente and keep it hot You can use spaghetti, capellini, vermicelli, or linguini, whatever you prefer.
- After you've made this once, and you know how long it takes for you to make the sauce, you make everything come up ready at the same time.
- Get some green olives.
- Any kind you want, really.
- I just get a bottle of cheap salad olives.
- There are usually a lot of pimento pieces floating around in there.
- We like the color, but I'm afraid the ol' Frugal Gourmet would NOT approve.
- You can get a bit fancier if you want.
- Chop up the olives a bit, not tiny.
- Next the garlic.
- OK, you HAVE to use fresh for this, no powder, not even the jar of pre-chopped.
- Those are okay for some things, and I do use them often.
- However, if you use anything other than fresh garlic in this recipe, you will not be impressed, and you will never make this again.
- I will weep.
- Don't do that to me.
- Take your fresh garlic clove, wrap it in that flat rubber disc you use to open jars.
- Just roll it up in there, then roll it back and forth on the countertop a few times.
- Unwrap it, and the peel should be off or mostly off.
- Do this with lots of garlic cloves.
- LOTS.
- At least a couple per person you're feeding.
- Slice the garlic, but not too thinly.
- In a hot non-stick sauté pan, put a little olive oil, the fresh sliced garlic and a lot of chopped green olives.
- Be generous.
- A handful per person is a good start.
- Sauté the garlic and olives just a bit, being careful not to let the garlic brown, or it may become bitter.
- Add some light cream, and bring to a simmer.
- Cook over low heat until the liquid has been reduced by almost half, and it is thick, stirring very often.
- Pour this over the hot pasta, sprinkle generously with parmesan, chopped parsley (fresh is best, but I usually only have dried) and black pepper, preferably fresh from the pepper mill.
- Toss.
- Serve immediately.
- Bow.
- But be humble.
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
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