Olive Garden Linguine With Kalamata Olives And Prosciutto Recipes

LINGUINE WITH RED BELL PEPPERS AND KALAMATA OLIVES

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.

OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS

Steps:

• Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
• Cook pasta according to package directions.
• Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
• Transfer to large serving platter. Serve immediately.

LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO (OLIVE GARDEN COPYC

Steps:

• **NOTE: For wild mushrooms you may use portabella, oyster, or the dried mixed exotic. If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
• COOK linguine according to package directions.
• HEAT oil in a saute pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 1-2 minutes, until you can smell the garlic. Add olives and 1 tablespoon sauce and bring to a boil.
• DRAIN pasta and add to saute pan. Toss to thoroughly coat pasta with sauce.
• TRANSFER to large serving platter. Top with shredded Parmesan cheese and remaining fresh chopped parsley. Serve immediately.

LINGUINE WITH PROSCIUTTO AND OLIVES

Steps:

• In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
• Drain.
• Place pasta in a warm bowl.
• Meanwhile, combine prosciutto and oil in a wide skillet.
• Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
• Add onions and cook, stirring, until limp (about 2 minutes).
• Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
• Pour prosciutto mixture over noodles and toss well.
• Transfer to a warm serving bowl.
• Offer cheese to add to taste, if desired.

ARTICHOKE, KALAMATA AND PROSCIUTTO PASTA

Steps:

• Cook fettuccini noodles according to package directions. Drain and set aside.
• Prepare artichokes by removing (and discarding) tough outer leaves until tender yellow interior leaves are exposed. Cut off the stem and a 1/2-inch of the top. Slice each prepared artichoke into thin wedges and place in a bowl of acidulated water (2 quarts water with the juice of 1 lemon) to set aside.
• Heat oil in a large saute pan over medium-high heat. Drain artichokes well and add to pan. Cook for 2-3 minutes on each side until golden, then stir in Prosciutto, garlic and sage. Cook for 1-2 more minutes, add Lindsay Kalamata olives, lemon juice, parsley and red pepper flakes. Toss with cooked fettuccini. Season with salt if desired.

TOMATO, MUSHROOM & KALAMATA OLIVE PENNE WITH PARMESAN

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!

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY

Steps:

• Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
• Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

OLIVE GARDEN LINGUINE WITH KALAMATA OLIVES AND PROSCIUTTO

Steps:

• If using dried mushrooms, soak in water overnight and boil in water for an hour the next day to ensure they will be tender.
• Cook linguine according to package directions. When pasta is done, drain and toss with 3 tbsp olive oil.
• Heat oil in a sauté pan while pasta cooks. Add prosciutto, garlic, and mushrooms. Saute for 2 minutes, until you can smell the garlic. Add olives and 1 Tbsp chopped parsley. Add wine and reduce by 1/2. Add tomato sauce and bring to a boil.
• Add pasta to sauté pan. Toss to thoroughly coat pasta with sauce.
• Transfer to large serving platter. Top with shredded parmesan cheese and fresh chopped parsley. Serve immediately.