Spaghetti In A Light Olive And Tomato Sauce Recipes

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

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.

SPAGHETTI IN A LIGHT OLIVE AND TOMATO SAUCE

Steps:

• As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.
• Warm over medium heat.
• Put in the garlic and allow it to flavor the oil.
• Add the fresh tomatoes, green and black olives.
• Saute for about 4 minutes until warmed.
• Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.
• Toss and sprinkle with the grated cheese.

SPAGHETTI WITH OLIVES AND TOMATO (SPAGHETTI ALLA PUTTANESCA)

Steps:

• In a pan put olive oil, red pepper, and garlic and sauté briefly.
• Add anchovy paste to the pan before the garlic starts coloring.
• Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
• Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes.
• Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
• Sprinkle with parmesan cheese if preferred.

SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE

Steps:

• Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
• While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
• Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.