Olives Tomatoes And Zucchini Red Sauce Over Fettuccini Recipes

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SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE



Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
  • Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

CHICKEN BREASTS WITH CHERRY TOMATOES, ZUCCHINI AND OLIVES



Chicken Breasts With Cherry Tomatoes, Zucchini and Olives image

Chicken breast served with cherry tomatoes and zucchini, great recipe with all the fresh tomatoes and zucchini now in the gardens. The recipe comes from Woman's Day magazine.

Provided by Barb G.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 medium zucchini, cut in 1-inch pieces
2 tablespoons finely chopped shallots
2 cups cherry tomatoes or 2 cups grape tomatoes, red & yellow
1/3 cup pitted coarsely chopped black olives
1 teaspoon fresh rosemary, chopped
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 chicken breasts, halves skinless pounded
1/2 cup dry white wine or 1/2 cup vermouth

Steps:

  • Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat.
  • Add zucchini and cook, stirring occasionally. 6 minutes or until lightly browned; add shallot; stir 1 minute or until soft.
  • Add tomatoes, olives and rosemary; cook, stirring occasionally, 2 minutes or until tomatoes are hot BUT not collasped; season with 1/4 teaspoon salt and pepper, transfer to plate.
  • Add remaining 1 tablespoon oil to skillet; season chicken breast with remaining 1/4 teaspoon salt & pepper; cook turning once, 8 minutes or until browned on both sides and firm when pressed in center; transfer to a plate; keep warm.
  • Add wine to skillet and bring to a boil, return vegetables; cook 1 minute, stirring once or twice to reheat; transfer to platter; top with chicken breast and serve.

Nutrition Facts : Calories 379.9, Fat 21.7, SaturatedFat 5, Cholesterol 92.8, Sodium 495.5, Carbohydrate 8.7, Fiber 2.4, Sugar 3.9, Protein 32.4

ZUCCHINI-TOMATO TIAN WITH OLIVES



Zucchini-Tomato Tian With Olives image

Provided by Marialisa Calta

Categories     side dish

Time 50m

Yield Four servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 garlic cloves, thinly sliced
1 1/2 teaspoons chopped rosemary or 1/2 teaspoon dried
2 sage leaves, thinly sliced, or pinch dried
1 teaspoon chopped thyme leaves or 2 pinches dried
Salt and freshly ground pepper
1 1/4 pounds zucchini, sliced into 1/4-inch rounds
6 to 8 ounces Roma, plum or large cherry tomatoes, sliced into rounds
4 Kalamata olives, pitted and quartered
Lemon wedges or red wine vinegar (optional)

Steps:

  • In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
  • Remove onions to a gratin dish, spreading them evenly over bottom.
  • Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
  • Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.

Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

BAKED FISH WITH TOMATOES, ZUCCHINI, AND OLIVE SAUCE



Baked Fish with Tomatoes, Zucchini, and Olive Sauce image

This recipe is practically foolproof and easily adaptable to just about any fish and any vegetables you like or have around the house. Tasty! Serve over rice with a fresh green salad on the side.

Provided by THELMALU99

Categories     Seafood     Fish     Tilapia     Baked

Time 1h20m

Yield 2

Number Of Ingredients 12

2 (4 ounce) fillets tilapia
1 splash dry white wine
salt and ground black pepper to taste
2 tablespoons olive oil, divided
1 medium onion, diced
4 cloves garlic, minced
3 large plum tomatoes, chopped
1 large zucchini, sliced and quartered
¾ (6 ounce) can chopped black olives
¼ cup dry white wine
20 sprigs cilantro, chopped
½ teaspoon hot sauce

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Arrange tilapia in a baking dish. Add a splash of white wine and season with salt and pepper.
  • Heat 1 tablespoon oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until garlic is fragrant and onion is tender, about 3 minutes. Add tomatoes. Cover and simmer until tomatoes begin to release their juices, about 4 minutes.
  • Add zucchini, olives, and wine; simmer for 5 minutes. Add cilantro and hot sauce. Season with salt and simmer for 3 to 4 minutes longer. Spoon sauce over and around tilapia and drizzle with remaining olive oil. Cover tightly with foil.
  • Bake in the preheated oven until fish flakes easily with a fork, about 45 minutes.

Nutrition Facts : Calories 434.9 calories, Carbohydrate 23.2 g, Cholesterol 40.9 mg, Fat 22.5 g, Fiber 6.9 g, Protein 27.9 g, SaturatedFat 3.2 g, Sodium 677.1 mg, Sugar 8.8 g

ZUCCHINI, TOMATO & BLACK OLIVE GRATIN



Zucchini, Tomato & Black Olive Gratin image

This colourful "summer vegetable" gratin, by Todd Clarmo (a guest chef on my favourite Canadian talk show), can be served as a side dish or vegetarians will enjoy as an entree.

Provided by CountryLady

Categories     Peppers

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 medium onions, peeled &,sliced
4 ounces extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili flakes (optional)
6 ounces black olives, pitted &,roughly chopped
3 medium zucchini, sliced
1 tablespoon basil
6 medium tomatoes, sliced
2 roasted red peppers, cut into wide strips
4 ounces breadcrumbs
4 ounces parmesan cheese, grated
1 tablespoon parsley

Steps:

  • Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
  • Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
  • Remove from the heat, let cool& add olives.
  • In a bowl, toss zucchini with basil& 2 oz of olive oil.
  • Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
  • Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
  • Season each layer with salt& pepper to taste.
  • Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
  • Bake in preheated 375F oven for 25 minutes.

Nutrition Facts : Calories 617, Fat 43.2, SaturatedFat 9.9, Cholesterol 24.9, Sodium 1329.6, Carbohydrate 42.7, Fiber 7.4, Sugar 11.8, Protein 19.1

TOMATO AND OLIVE SAUCE



Tomato and Olive Sauce image

Good sauce for olive lovers. I use it with my Recipe #421238 as the base. You can use any marinara sauce.

Provided by queenbeatrice

Categories     Sauces

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 1/2 cups mixed olives, pitted and halved
1/4 cup capers
1 1/2 teaspoons red pepper flakes
1/4 cup basil, fresh, thinly sliced
4 cups marinara sauce

Steps:

  • In large saute pan, heat the oil over medium high heat. When almost smoking, add the olives, capers and red pepper flakes and saute for 3 minutes.
  • Reduce heat to low, carefully pour in marinara sauce and simmer until the flavors blend, about 10 minutes.
  • Stir in fresh basil.
  • Serve over pasta of choice.

Nutrition Facts : Calories 367.1, Fat 25, SaturatedFat 3.4, Sodium 1897.5, Carbohydrate 32.2, Fiber 3.2, Sugar 22.3, Protein 5.7

ZUCCHINI, OLIVE, RICOTTA ROLLS, SPINACH PASTA AND TOMATO SAUCE



Zucchini, Olive, Ricotta Rolls, Spinach Pasta and Tomato Sauce image

Fresh zucchini, cheeses, olive tapenade and roasted tomatoes over spinach pasta is a great flavor and not hard and very fresh flavors. If you wanted ...you could add some meat to the tomato sauce but I like it as is.

Provided by SarasotaCook

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

4 zucchini (large and thin sliced in planks, skin on)
1 cup ricotta cheese
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1/8-1/4 cup olive tapenade
1/4 teaspoon black pepper
1 lb spinach pasta (cooked accordingly to directions)
28 ounces tomatoes, roasted and diced
2 teaspoons garlic, minced
1 cup cremini mushroom, chopped
1 onion (small chopped fine)
2 teaspoons olive oil (1 to saute the vegetables, 1 to saute the rolls)
1/2 teaspoon kosher salt, for the sauce
1/4 ground black pepper, for the sauce
1/2 cup grated parmesan cheese (as a garnish)
1 tablespoon fresh basil, chopped

Steps:

  • Cheese filling -- In a small bowl mix the ricotta, the mozzarella, parmesan and pepper.
  • Sauce -- In another pot on the stove add a little olive oil, garlic mushrooms and cook 4-5 minutes until soft and then add the tomatoes, salt and pepper to taste and just simmer for 15-20 minutes.
  • Zucchini -- Just wrap in a wet paper towel and cook 30-45 seconds on medium high heat, just until plyable or easy to roll. Remove and let cool slightly.
  • Roll up -- Make the rolls, spread a little of the olive tapenade of each zucchini plank and then top with the cheese mix and roll up. Put a tooth pick in to hold them together. Now in a medium sized oven proof saute pan, add a little olive oil and cook until golden brown. Transfer to a 325 degree oven to keep warm as you cook the pasta.
  • Pasta -- Make the pasta according to directions. Once cooked drain and plate. Top with 2-3 rolls per plate, some of the mushroom tomato sauce and garnish with fresh basil and parmesan. ENJOY!

Nutrition Facts : Calories 503.5, Fat 14.2, SaturatedFat 7.3, Cholesterol 39.3, Sodium 477.3, Carbohydrate 70.7, Fiber 11.4, Sugar 7, Protein 24.6

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

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2018-02-26 Cut 2 tomatoes into cubes (about ¾ inch / 1.5 cm thick) and chop 1 tomato very finely. Chop the garlic very finely. STEP 2: Heat 2 Tbsp of frying oil in a big pan over high heat, add the bell pepper and zucchini. Cook without stirring for 2 minutes (you have to give the vegetables time to brown), then cook, stirring, for another 2 minutes.
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FETTUCCINE WITH OLIVE OIL, GARLIC, & RED PEPPER RECIPE
Heat a large skillet over medium heat. Add 2 tablespoons oil; swirl to coat. Add garlic; cook 30 seconds, stirring constantly. Stir in pepper. Remove from heat. Advertisement. Step 2. Bring 6 quarts water and 1 tablespoon salt to a boil in a large pot. Add pasta; cook 8 minutes or until almost al dente.
From myrecipes.com


TOMATO AND ZUCCHINI OVER CAVATELLI - RICKY'S RECIPES
Get the tomato and zucchini mixture up to a boil. Boil for 3 minutes on medium high heat, then add 1/2 teaspoon salt and 1/4 teaspoon pepper, turn down the heat and simmer UNCOVERED for 20 – 25 minutes.It is important to leave the skillet uncovered. There’s a lot of moisture in tomatoes and zucchini that needs to evaporate so you have a nice thick sauce.
From rickysrecipes.com


PASTA WITH ZUCCHINI AND TOMATOES - BUDGET DELICIOUS
2021-09-30 Drain pasta, reserving 3 tablespoons of the cooking water. Melt butter in a large saucepan over medium heat, add zucchini and cook for about 5-6 minutes, until soft and starting to caramelize. Stir in the garlic, Italian seasoning, onion powder, salt and pepper and cook for 30 seconds, until fragrant. Add in cherry tomatoes and sauté for 2 ...
From budgetdelicious.com


FETTUCINI WITH TOMATO AND OLIVE SAUCE | PASTA RECIPE - NO RECIPE …
2011-10-19 Pit and chop the olives into quarter inch dice. Prep all the other ingredients. Bring a pot of salted water to the boil, and allow a sauté pan to heat for 2 – 3 minutes over medium heat. Drop the fettucini into the boil water; stir every few minutes and while it cooks. Add olive oil to the sauté pan, and add the tomato and garlic and sauté ...
From noreciperequired.com


GRILLED ZUCCHINI WITH QUICK TOMATO-OLIVE SAUCE AND FETA CHEESE
2015-07-31 Add the garlic and cook 1 minute, stirring constantly, then add the tomato, oregano, sugar, salt, and black pepper. Bring up to a boil, then cook until thickened, about 3 minutes, stirring frequently. Turn off the heat and stir in the olives. Transfer the zucchini to a serving platter, top with the tomato sauce, sprinkle on the feta, and serve.
From anediblemosaic.com


OLIVES TOMATOES AND ZUCCHINI RED SAUCE OVER FETTUCCINI
Puree the sauce using a food processor or blender, and return to heat. Add the wine, fresh tomatoes, and zucchini and simmer 10 minutes. Stir in olives, fresh parsley and fresh basil. Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper. If sauce is too thick, add a little water to thin it out a bit. Pasta:.
From wikifoodhub.com


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