Olive Sauce Salsa Di Oliva Recipes

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SPAGHETTI AGLIO E OLIO



Spaghetti Aglio e Olio image

No two spaghetti aglio e olio recipes are alike, but this one is pretty true to the classic method. The key is slowly toasting the garlic slices to a perfect golden-brown in the olive oil. If it's too light, you don't get the full flavor and if it's too dark it gets bitter. My advice? Do it perfectly.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 32m

Yield 4

Number Of Ingredients 7

1 pound uncooked spaghetti
6 cloves garlic, thinly sliced
½ cup olive oil
¼ teaspoon red pepper flakes, or to taste
salt and freshly ground black pepper to taste
¼ cup chopped fresh Italian parsley
1 cup finely grated Parmigiano-Reggiano cheese

Steps:

  • 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 and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 754.6 calories, Carbohydrate 87.4 g, Cholesterol 17.6 mg, Fat 34.5 g, Fiber 3.9 g, Protein 22.9 g, SaturatedFat 7.5 g, Sodium 354.8 mg, Sugar 3.3 g

SPAGHETTI WITH OLIVE AND PINE NUT SALSA



Spaghetti with Olive and Pine Nut Salsa image

Categories     Nut     Olive     Pasta     Vegetarian     Quick & Easy     Pine Nut     Vegan     Gourmet

Yield Makes 8 (first course) or 4 (main course) servings

Number Of Ingredients 7

3/4 cup Gaeta olives (3 ounces), pitted
1/4 cup drained bottled capers
1/4 cup pine nuts
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon dried hot red-pepper flakes
1/2 cup extra-virgin olive oil
1 pound dried spaghetti

Steps:

  • Very finely chop together olives, capers, and pine nuts with a large heavy knife. Transfer to a large serving bowl along with parsley and red-pepper flakes, then stir in oil until combined.
  • Meanwhile, cook pasta in a large pot of boiling salted water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain in a colander.
  • Add spaghetti to olive mixture in bowl and toss until combined well. (If pasta is dry, moisten with some reserved cooking water.)

PASTA E OLIO



Pasta e Olio image

This is a quick recipe. Good, too! The main ingredients are oil and butter,the garlic and crushed red pepper flakes enhance the flavors.

Provided by MARBALET

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Yield 8

Number Of Ingredients 6

1 pound spaghetti
2 teaspoons chopped garlic
¼ cup chopped parsley
¼ teaspoon crushed red pepper flakes
¼ cup olive oil
¼ cup melted butter

Steps:

  • In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
  • Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
  • Toss pasta with garlic mixture and butter or margarine. Serve warm.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.8 g, Cholesterol 15.3 mg, Fat 13.4 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 4.7 g, Sodium 45.6 mg, Sugar 1.6 g

OLIVE SAUCE - SALSA DI OLIVA



Olive Sauce - Salsa Di Oliva image

It is written that the olive is a gift from the gods. Certainly no food is more revered than the oil extracted from this ancient fruit that is known today for its health benefits as well as its culinary fame. In this no-cook olive sauce two types of olives, Kalamata and Cerignola, are blended together to make a piquant sauce that is sensational not only on pasta like Pici but on fish, bruschetta, and pizza and mixed into bread dough. The intensity of the flavors allows one to use the sauce sparingly (1/2 cup will sauce about 1/2 pound of pasta) and it will keep for a couple of weeks in the refrigerator if the top is covered with a thin layer of olive oil. If you do not have an olive pitter to remove the pits, use a wide-bottomed jar to smash each olive; this easily removes the pit. Note: If you prefer a hot-tasting olive sauce, add 1 teaspoon dried red pepper flakes to the sauce. This recipe is from Mangia Pasta by Mary Ann Esposito. ---------- For those of you that don't know Maryanne Esposito, let me introduce you to a marvelous cook, who cooks only "Authentic" Italian food, and it is incredible! I had the priviledge of meeting Maryanne at a woman's luncheon many years ago, and she has her own cooking show on Channel 11 in NH. She and her husband, who is a local doctor, live in the next town from where I used to live and work.

Provided by Lindas Busy Kitchen

Categories     Sauces

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 8

1/2 lb kalamata olive, pitted
1/2 lb cerignola olive, pitted
3 garlic cloves, peeled
1/3 cup fresh Italian parsley, stems removed
2 tablespoons fresh thyme leaves
1/4 cup extra virgin olive oil (Colavita)
1/2 teaspoon fine sea salt
1/2 teaspoon fresh coarse ground black pepper

Steps:

  • Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
  • Add the parsley and thyme, and pulse again for 10 seconds.
  • With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.
  • Transfer the sauce to a bowl, and stir in the salt and black pepper.
  • Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
  • After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.
  • Variation:
  • Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.

BELLISSIMA SALSA DI POMODORO



Bellissima Salsa Di Pomodoro image

Beautiful Tomatoe Sauce. I love toamtoe sauce, and this one is simple, easy, fresh, and most importantly...yummy!

Provided by Little Italy

Categories     Vegetable

Time 1h

Yield 4 cups of sauce, 2-4 serving(s)

Number Of Ingredients 8

1/2 white onion (minced)
2 garlic cloves (minced)
1/2 celery rib (minced)
12 basil leaves (torn)
7 parsley sprigs (minced)
1/2 cup extra virgin olive oil
16 roma tomatoes (diced)
salt

Steps:

  • Cook the onion, garlic, celery, basil, and parsley in the olive oil in a large saucepan for 15 minutes over medium-low heat, or until all vegetables are soft, and the onion is see-through. Make sure the vegetables don't stick to the bottom of the saucepan.
  • Next fold in the diced tomatoes and season with however much salt you crave. Bring to a calm boil over medium heat. Place a lid on the saucepan and simmer until a thick sauce is formed, about 30 minutes.
  • Enjoy with any pasta type, or with any recipe needing tomatoe sauce :).

Nutrition Facts : Calories 589.4, Fat 55.2, SaturatedFat 7.7, Sodium 37.8, Carbohydrate 24.4, Fiber 7.3, Sugar 14.5, Protein 5.4

LEMON SAUCE - SALSA DI LIMONE



Lemon Sauce - Salsa Di Limone image

Another great recipe from Caio Italia's cooking show, Mary Ann Esposito. One of my favorite Italian chefs! Mary Ann Says: There is nothing that perks up flavors like lemons, but why think just a squirt will do, when this easy to make velvety lemon sauce is more interesting and elegant. Use it on everything from sliced fresh tomatoes and fresh asparagus, to grilled chicken, fish, or pork. It is perfect on roasted brussell sprouts too! Keep a jar in the refrigerator at all times.

Provided by Lindas Busy Kitchen

Categories     European

Time 5m

Yield 1 cup

Number Of Ingredients 5

4 large lemons, peeled, and segmented
1 1/4 teaspoons sugar or 1 1/4 teaspoons honey
1 teaspoon salt
black pepper, freshly ground
1/2 cup extra virgin olive oil

Steps:

  • Put the lemon segments, sugar or honey, salt and pepper in a food processor or blender, pulse to a coarse consistency.
  • Pour the olive oil in and whirl until the mixture is almost smooth. Leave a little texture.
  • Transfer the sauce to a jar and store in the refrigerator.

Nutrition Facts : Calories 1072.5, Fat 109, SaturatedFat 15, Sodium 2334.4, Carbohydrate 36.6, Fiber 9.4, Sugar 13.6, Protein 3.7

GRILLED SIRLOIN STEAK WITH OLIVE SAUCE



Grilled Sirloin Steak With Olive Sauce image

A grilling recipe that can easily adapted for the stovetop or Foreman grill (still need to use a saucepan, though). This recipe was posted in the local newspaper. Cooking time is actually the minimum marinating time.

Provided by Mercy

Categories     Lunch/Snacks

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs well-trimmed boneless beef top sirloin steaks, cut 1 to 1 1/4 inches thick
1/4 cup red wine or 1/4 cup port wine
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon all-purpose flour
2/3 cup beef or 2/3 cup chicken broth
1/2 cup black pitted ripe olives or 1/2 cup stuffed manzanilla olives, drained and quartered
3 tablespoons fresh thyme or 3 tablespoons parsley, chopped

Steps:

  • Place steak in a zip-top plastic bag or in a shallow casserole dish.
  • Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak.
  • Close bag, turning to coat steak or turn steak over in dish.
  • Cover and refrigerate at least 2 hours or up to 24 hours.
  • Prepare charcoal or gas grill.
  • Drain steak, reserving marinade.
  • Sprinkle dried thyme, salt and pepper over steak.
  • Grill on a covered grill over medium-hot coals 6 minutes.
  • Turn; continue grilling 5 minutes for medium-rare doneness.
  • Transfer steak to carving board; tent with foil and let stand 5 minutes.
  • Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat.
  • Add flour; cook 1 minute or until bubbly, stirring frequently.
  • Add broth; simmer until sauce thickens, stirring occasionally.
  • Add reserved marinade and olives; simmer 2 minutes.
  • Season to taste with salt and pepper if desired.
  • Carve steak into thin slices; arrange on serving plates.
  • Spoon olive sauce over steak and top with thyme or parsley.

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