BLACK OLIVE PASTA SAUCE.
Make and share this Black Olive Pasta Sauce. recipe from Food.com.
Provided by Tisme
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a deep pan, and add the garlic and chili and cook over a medium heat until they are a golden colour.
- Peel the tomatoes and chop roughly, add these to the pan, and season with the salt and pepper, cook over a low heat for about 20 minutes or until the sauce thickens.
- Before serving add the capers, olives and parsley.
- Serve with cooked pasta.
Nutrition Facts : Calories 297.5, Fat 31.7, SaturatedFat 4.1, Sodium 285.3, Carbohydrate 4.5, Fiber 1.6, Sugar 1.5, Protein 0.9
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.
PENNE WITH BLACK OLIVE SAUCE
Make and share this Penne With Black Olive Sauce recipe from Food.com.
Provided by Irmgard
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions with the olive oil in a medium-sized saucepan until they soften and begin to turn brown, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the tomatoes, olives and bay leaves and season with salt and pepper.
- Simmer until slightly thickened, about 10 minutes.
- Taste the sauce and season with salt if needed.
- Meanwhile, bring a large pot of water to a boil.
- Add lots of salt and then the pasta.
- Stir well and cook the pasta until it's just tender, about 9 minutes.
- Drain the pasta but don't rinse it, then toss immediately with the sauce.
Nutrition Facts : Calories 427.9, Fat 13.2, SaturatedFat 1.8, Sodium 482.8, Carbohydrate 74, Fiber 11.4, Sugar 6.5, Protein 7.3
PASTA WITH BLACK OLIVE PESTO
Give the red sauce a rest! This sophisticated pasta dish is dressed with a pesto made with black olives, garlic, fresh basil and Parmesan.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, process next 4 ingredients in food processor until finely chopped. Stir in cheese and basil.
- Drain pasta; place in large bowl. Add cheese mixture; mix lightly.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 2 g, Protein 11 g
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
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.
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- In a large pot, heat 2 tablespoons of the olive oil. Add the onion, garlic and anchovies and cook over moderate heat, stirring occasionally, until starting to soften, 5 minutes. Stir in the carrots and celery and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the zucchini, eggplant, summer squash, crushed red pepper and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened, 15 minutes. Add the wine and simmer for 2 minutes. Add the tomatoes, olives and basil and cook, stirring, for 10 minutes. Season with salt and pepper.
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