RED ONION AND BLACK OLIVE SAUCE
Make and share this Red Onion and Black Olive Sauce recipe from Food.com.
Provided by rosasharn
Categories Sauces
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a heavy based pan and stir in the onions to coat them with oil, then sprinkle with the sugar and cook for 5 minutes or until translucent. Add the vinegar and olives, season and simmer for a further 2 minutes.
- Remove from he heat and stir in the butter.
- Sprinkle with parsley, then check the seasoning and toss with hot pasta.
- This sauce can also be served with cold pasta.
Nutrition Facts : Calories 99.2, Fat 8.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 57.5, Carbohydrate 5.2, Fiber 0.7, Sugar 3.1, Protein 0.5
SPAGHETTI WITH OLIVES AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
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.
ORANGE, RED ONION AND BLACK OLIVE SALSA
Categories Condiment/Spread Fruit Olive Onion No-Cook Low Fat Vegetarian Orange Spring Healthy Raw Bon Appétit
Yield Serves 4
Number Of Ingredients 6
Steps:
- Using sharp knife, cut peel and white pith from oranges. Working over bowl to catch juices, cut between membranes to release segments into bowl. Add onion, parsley, olives, olive oil and orange peel to bowl; toss to blend. Season to taste with salt and pepper and serve.
RIB-EYE STEAK WITH BLACK OLIVE VINAIGRETTE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the Rib-eye: Preheat your grill pan on medium high heat. Coat the beef with olive oil and sprinkle with the Herbs de Provence, salt, and pepper. Cook for 6 to 8 minutes a side until the meat is medium-rare, remove from heat, and allow to rest.
- For the Black Olive Vinaigrette: Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. In a small pitcher combine the olive oil and vegetable oil. Drizzle the oil into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.
MORROCAN ORANGE, RED ONION AND BLACK OLIVE SALSA
This salsa plays the sweet, pungent flavor of red onions against the saltiness of oil-cured olives. It is best spread on a plate and topped with grilled veal or pork chops, tuna, swordfish or salmon steaks.
Provided by Molly O'Neill
Categories easy, quick, side dish
Time P2DT5m
Yield Four servings
Number Of Ingredients 10
Steps:
- Combine the oranges, onion, garlic, salt, paprika, 1/4 cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.
Nutrition Facts : @context http, Calories 178, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 417 milligrams, Sugar 13 grams
PENNE WITH BLACK OLIVE SAUCE
Make and share this Penne With Black Olive Sauce recipe from Food.com.
Provided by Irmgard
Categories Penne
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onions with the olive oil in a medium-sized saucepan until they soften and begin to turn brown, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the tomatoes, olives and bay leaves and season with salt and pepper.
- Simmer until slightly thickened, about 10 minutes.
- Taste the sauce and season with salt if needed.
- Meanwhile, bring a large pot of water to a boil.
- Add lots of salt and then the pasta.
- Stir well and cook the pasta until it's just tender, about 9 minutes.
- Drain the pasta but don't rinse it, then toss immediately with the sauce.
Nutrition Facts : Calories 427.9, Fat 13.2, SaturatedFat 1.8, Sodium 482.8, Carbohydrate 74, Fiber 11.4, Sugar 6.5, Protein 7.3
RED SNAPPER WITH BLACK OLIVES, CAPERS, AND TOMATOES
Provided by Michael Schlow
Categories Fish Herb Olive Onion Tomato Sauté Dinner Seafood Snapper Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- In large bowl stir together olives, capers, red onion, tomatoes, basil, 3 tablespoons parsley, and olive oil. Add 2 teaspoons salt, 1/2 teaspoon pepper, and red pepper flakes, and let stand at room temperature 30 minutes.
- Holding very sharp paring knife at 30-degree angle from fillets, cut 2 diagonal slits through skin and partially into flesh, making slits 1/2 inch apart.
- In large heavy skillet over high heat, heat 1/3 cup canola oil until hot but not smoking. Working in 3 batches, sprinkle fillets with 1 tablespoon salt and 1 teaspoon pepper and place skin-side down in hot pan. Saué until skin is rich golden brown, about 3 minutes, lowering heat if necessary to prevent burning. Turn fillets over and cook 3 minutes more. Transfer to platter and loosely cover with foil to keep warm. Cook remaining two batches in same manner, wiping pan clean between batches and starting with fresh oil for each batch.
- After removing last batch of fish, pour lemon juice into pan and swirl around to combine with pan juices. Drizzle over fish, then sprinkle with remaining 1/2 cup parsley. Garnish with tomato-olive mixture.
TOMATO AND RED ONION SAUCE
This is a brilliant recipe to use if you want to prep and cook something that you only need to check on occasionally. No slaving over a hot stove for me thanks! This can be used on meats, on sandwiches or with fries like ketchup.
Provided by MADAMEMIMI
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Simmer for about 15 minutes, then mash the tomatoes to release the juices. Continue to cook, stirring occasionally, until the sauce is thick, about 45 minutes. Allow to cool, then cover and refrigerate until needed.
Nutrition Facts : Calories 14.4 calories, Carbohydrate 3.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.5 g, Sodium 4.2 mg, Sugar 0.9 g
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