Mediterranean Spaghetti Recipes

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary, and simmer 20 minutes. Stir in feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnished with extra feta if desired.

MEDITERRANEAN SPAGHETTI

Steps:

• Put a large saucepan of water on to boil for the pasta. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the onion and pepper and cook, stirring, for 5 minutes. Add the garlic and courgette, cook for 5 minutes, then add the tomatoes. Half-fill the can with water then pour into the pan. Add the mushrooms. Bring to the boil, then reduce the heat and simmer for 5 minutes. Season to taste.
• While the sauce is cooking, cook the spaghetti according to packet instructions or until al dente. Drain and return to the pan.
• Stir the pesto into the spaghetti and divide between 4 bowls. Top with the sauce and parmesan shavings.

MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Cook the pasta until al dente. Reserve 1/2 cup of the pasta water, then drain.
• While the water boils and pasta cooks, prep your vegetables and remaining ingredients: mince the garlic; halve the cherry tomatoes; drain and roughly chop the artichokes; drain and slice the olives in half. Once the vegetables start cooking, the recipe goes quickly, so you want to be ready.
• Heat the olive oil in a large skillet over medium high heat. Add the tomatoes, garlic, the remaining 1 teaspoon salt, pepper, and crushed red pepper flakes. Cook, stirring frequently, until the garlic is fragrant and the tomatoes begin to break down and release some juices into the oil, 1 to 2 minutes.
• Add the pasta to the skillet and toss to coat. Add the artichokes and olives. Drizzle the lemon juice over the pasta. Continue tossing and cook for 1 to 2 minutes, until warmed through. If the pasta seems too dry, add a splash of the reserved pasta water to loosen it. Taste and adjust the salt and pepper as desired. Remove from heat and sprinkle with Parmesan and parsley. Toss once more and enjoy.

MEDITERRANEAN SPAGHETTI SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place spaghetti squash cut-side down in a baking pan. Pour water around squash.
• Bake in the preheated oven until tender when pierced with a fork, about 45 minutes. Cool until easily handled, 5 to 10 minutes. Scrape out and discard seeds. Scrape flesh into strands with a fork.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 3 minutes per side.
• Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion, garlic, and hot sauce; cook and stir until softened, about 5 minutes. Stir in squash strands, artichoke hearts, and red bell pepper. Season with oregano, basil, and thyme.
• Stir chicken and Parmesan cheese into the saucepan. Cover and cook over low heat, stirring occasionally, until flavors combine, about 5 minutes.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

MEDITERRANEAN SPAGHETTI

Steps:

• Preheat oven to 375 degrees.
• Heat large nonstick skillet over medium high heat. Brown beef until no longer pink.
• Drain.
• Saute onions, oregano and garlic for 5 minutes.
• Add wine through tomatoes (7 ingredients), and bring to a boil.
• Reduce heat, and simmer 10 minutes or until thick.
• Combine flour, milk, and 1/4 tsp. nutmeg in medium saucepan and bring to boil.
• Reduce heat, and cook for 7 minutes or until thick, stirring constantly.
• Remove milk mixture from heat. Stir in feta cheese, half of Parmesan cheese and eggs.
• Sprinkle half the bread crumbs into a 2 large professional-size baking pans coated with cooking spray.
• Place half of the cooked spaghetti into the 2 pans, top with half th e beef mixture and then half of the cheese sauce. Repeat layers.
• Combine other half of Parmesan cheese and bread crumbs and sprinkle over the top of pans.
• Bake at 375 for 30 minutes or until golden brown (about 1 hour if recipe is made ahead). Let stand for 10 minutes before serving.
• I found it cuts well into squares for serving. Wonderful aroma, very tasty. This recipe was used successfully by a church group.

MEDITERRANEAN PASTA

Steps:

• Cook the pasta and drain.
• In a bowl mix the canned tomatoes, 1/2 cup olive oil, sherry vinegar, lemon zest, chilli flakes, oregano and a pinch of salt and pepper. Stir until well combined.
• Combine the 1 tbsp of cornstarch with the vegetable broth.
• Heat the remaining 1 tbsp of olive oil in a pan and add the garlic, olives, red peppers and cherry tomatoes. Saute? until the cherry tomato skins start to blister, about 2-3 minutes. Be very careful not to overcook the garlic.
• Add the vegetable broth + cornstarch as well as the tomato sauce base. Bring to a light boil and let simmer for about five minutes.
• Add the pasta, fresh herbs and additional salt and pepper to taste.
• Serve. (Tip: Garnish with feta and some more fresh herbs.).

MEDITERRANEAN CHICKEN PASTA

Steps:

• Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot., In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot., Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted., Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.