Spaghetti With Olive And Pine Nut Salsa Recipes

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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.)

SALSA SPAGHETTI



Salsa Spaghetti image

Everyone who tries this recipe is pleasantly surprised by the combination of flavors.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1/4 pound ground beef
1 can (14-1/2 ounces) diced tomatoes
1/3 cup salsa
2 tablespoons tomato paste
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt or garlic powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
Hot cooked spaghetti
Minced fresh cilantro

Steps:

  • In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, salsa, tomato paste, cumin, garlic salt, salt and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve over pasta. Sprinkle with cilantro.

Nutrition Facts :

SPAGHETTI WITH BACON, GARLIC AND PINE NUTS AS I LIKE IT!



Spaghetti With Bacon, Garlic and Pine Nuts As I Like It! image

This is very simple meal I cook if I am in a hurry, or have nothing else to eat (I always have ingredients for this meal at home). This meal is also thirsty; requires fine red wine.

Provided by nitko

Categories     Lunch/Snacks

Time 20m

Yield 1 portion, 1 serving(s)

Number Of Ingredients 8

150 g spaghetti
30 g dried smoked bacon
10 g pine nuts
1 garlic clove
2 tablespoons olive oil
10 g pepper (roughly grounded)
5 g dried oregano
100 g parmesan cheese (grated)

Steps:

  • Put olive oil in a frying pan and add finely sliced bacon (or Croatian "prsut") and roughly grounded pine nuts and pepper. Fry a bit, than cut the heat and add finely minced garlic. Garlic must not burn; it is enough heat in the pan.
  • In the meantime, cook spaghetti according to manufacturer manual, but reduce it for 1-2 minutes to be al dente.
  • Strain spaghetti really well and add on, again heated oil and bacon. Add oregano.
  • Simmer well to cover spaghetti with all ingredients. Serve with grated parmesan and red wine.

Nutrition Facts : Calories 1473.1, Fat 70.8, SaturatedFat 23.9, Cholesterol 101.9, Sodium 1835.2, Carbohydrate 141.4, Fiber 9, Sugar 4.4, Protein 68.2

SPAGHETTI WITH SUN-DRIED TOMATOES & PINE NUTS



Spaghetti with Sun-Dried Tomatoes & Pine Nuts image

Categories     Salad     Nut     Tomato     Dessert     Pine Nut     Boil

Yield serves 4 to 6

Number Of Ingredients 8

1/2 cup sun-dried tomatoes
1 pound spaghetti
3 tablespoons extra-virgin olive oil
8 to 10 garlic cloves, minced or pressed
1/4 cup toasted pine nuts
1/4 cup minced fresh parsley (optional)
Salt and pepper to taste
Grated Parmesan or crumbled ricotta salata (optional)

Steps:

  • Place the sun-dried tomatoes in a heatproof bowl, cover with boiling water, and set aside to soften for about 15 minutes. Meanwhile, bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.
  • While the pasta cooks, in a small pan on low heat or in a microwave-safe bowl, heat the oil and garlic until golden. Set aside. Drain the sun-dried tomatoes, reserving the soaking liquid. Cut the tomatoes into thin strips.
  • When the pasta is done, drain it and place in a serving bowl. Add the cooked garlic, sun-dried tomato strips, pine nuts, and parsley. Toss well. Stir in some of the reserved sun-dried tomato soaking liquid to moisten the pasta, if needed. Season with salt and pepper. Serve hot, topped with grated cheese if you like.
  • Ingredient Notes
  • Add chopped fresh tomatoes, a couple tablespoons of capers or sliced olives, and/or some thinly sliced fresh fennel (sauté it in the oil before adding the garlic).
  • Serving & menu ideas
  • Have a tossed green salad and enjoy Mocha Sorbet (page 272) for dessert.

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