Pasta With Kalamata Olives And Roasted Cherry Tomato Sauce Recipes

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PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE



Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce image

Categories     Garlic     Olive     Pasta     Tomato     Roast     Feta     Pine Nut     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Steps:

  • Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

KALAMATA OLIVE, TOMATO, AND CHEESE MELT



Kalamata Olive, Tomato, and Cheese Melt image

Rotini pasta is tossed with tomatoes, kalamata olives, and peppers, topped with feta and Cheddar cheeses, and baked until golden brown and bubbly. Delicious.

Provided by CINDYOWE

Categories     Main Dish Recipes     Pasta

Time 55m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package rotini pasta
2 tablespoons olive oil
1 small onion, chopped
1 jalapeno pepper, chopped
½ medium green bell pepper, chopped
1 (28 ounce) can diced tomatoes
½ cup red wine
20 kalamata olives, pitted and chopped
⅔ cup crumbled feta cheese
⅔ cup shredded reduced-fat Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
  • Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 62.1 g, Cholesterol 28 mg, Fat 16.1 g, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 814.5 mg, Sugar 8.1 g

PASTA WITH KALAMATA OLIVES AND ROASTED GRAPE TOMATO SAUCE



Pasta With Kalamata Olives and Roasted Grape Tomato Sauce image

A restaurant worthy pasta dish filled with wonderful flavours such as roasted tomatoes, capers, kalamata olives, and feta cheese.

Provided by Rosie in Michigan

Categories     < 4 Hours

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs grape tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon hot pepper flakes
3 tablespoons chopped fresh oregano
1 lb farfalle pasta
1/2 cup pitted kalamata olive, halved
1/4 cup drained capers
6 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted (optional)

Steps:

  • Position rack in center of oven and preheat to 375°F Combine tomatoes, oil, garlic,.
  • vinegar, and crushed red pepper in 13x9x2- inch glass baking dish (I think you can use any baking dish!). Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.).
  • Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven - if using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't burn - this happens very quickly.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among plates; sprinkle with pine nuts and serve.

Nutrition Facts : Calories 789.8, Fat 32.2, SaturatedFat 9.9, Cholesterol 40.1, Sodium 936.8, Carbohydrate 103.4, Fiber 8, Sugar 4, Protein 24.4

CHERRY TOMATO AND KALAMATA OLIVE PENNE



Cherry Tomato and Kalamata Olive Penne image

This is the most incredible pasta recipe I have. It is simple to make and dangerously addictive. If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it. Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it. It is my adaptation of a recipe I found in 'Everyday Food'. Enjoy!

Provided by JP834618

Categories     Penne

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb penne rigate
1/4 cup extra virgin olive oil
4 cloves garlic, thinly sliced.
3 cups cherry tomatoes, halved.
3/4 cup pitted chopped kalamata olive
1 1/2 cups grated parmesan cheese
1/4 cup chopped fresh flat-leaf Italian parsley
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1/4 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil, add pasta.
  • In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
  • Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
  • Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
  • Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
  • Mix in the tomato and olive mixture gently.
  • Add parmesan cheese and toss gently, serve hot.

Nutrition Facts : Calories 764.7, Fat 29, SaturatedFat 9.1, Cholesterol 33, Sodium 956.9, Carbohydrate 95.1, Fiber 6.7, Sugar 5.5, Protein 31.1

TOMATO AND OLIVE PENNE



Tomato and Olive Penne image

The cherry tomatoes cook just long enough to bring out their juice, which blends with the garlic-flavored olive oil to make one of the best-tasting pasta sauces.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 10

Salt and pepper
1 pound penne, or other short pasta
1/4 cup olive oil
2 cloves garlic, thinly sliced
2/3 pound (2 cups) cherry tomatoes, halved or quartered
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper (optional)
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped fresh parsley
1/4 cup grated Parmesan cheese, plus more for serving

Steps:

  • In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
  • Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
  • Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

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