Spaghetti With Olive Walnut Bolognese Recipes
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.
THE ACTUAL OLIVE GARDEN BOLOGNESE SAUCE RECIPE (SPAGHETTI SAUCE)
This is the actual Olive Garden bolognese (spaghetti sauce) recipe that I got from the Olive Garden website. Please don't leave a feedback saying how this recipe, "Is soooo much better than Olive Garden's", or how it is, "Close to Olive Garden's, but no cigar". It IS Olive Garden's recipe. Now we just have to figure out how they make their breadsticks! I like to throw the cooked veggies in the blender so my son doesn't realize that they're in there! ;)
Provided by mojoloh
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
- Add meat and cook 10 minutes over medium heat, stirring occasionally.
- Deglaze pan with wine, let it reduce.
- Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
- Serve over fresh, hot pasta.
OLIVE-WALNUT PASTA
Double down on the olive oil flavor in this dish by warming a generous amount with torn green olives to dress your pasta. While you can use just one kind of olive, like mild Castelvetrano, a variety will create depth of flavor. Adding chopped walnuts provides texture and a nice dose of protein to this vegan dish, while lemon zest and juice perk everything up. It would also be good with soft herbs like oregano, dill or basil, a salty cheese like feta or Parmesan, or shrimp that's been cooked with the pasta in the last few minutes of boiling.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. When the water's boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain.
- While the pasta's cooking, in a large Dutch oven, stir together the olive oil, walnuts and olives. Set over medium heat and cook, stirring often, until fragrant and the walnuts are toasted, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1 1/2 teaspoons salt and a few grinds of black pepper. Stir to combine.
- Add the pasta and 1/4 cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice. Season to taste with salt and pepper and more lemon zest.
PASTA WITH WALNUTS AND OLIVE OIL
Provided by Mark Bittman
Categories easy, lunch, quick, pastas, main course
Time 20m
Yield 6 appetizer servings, or 3 to 4 main course servings
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine nuts, parsley and garlic in a small food processor and turn machine on. (Or use a mortar and pestle.) Add oil gradually, using just enough so that mixture forms a creamy paste. Season to taste with salt and pepper.
- Cook pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it, reserving a little cooking water. Toss with sauce. If mixture appears too thick, thin with a little more olive oil or some of the pasta cooking water.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 26 grams, Carbohydrate 58 grams, Fat 31 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 263 milligrams, Sugar 2 grams
SPAGHETTI WITH OLIVE-WALNUT-BOLOGNESE
Make and share this Spaghetti With Olive-Walnut-Bolognese recipe from Food.com.
Provided by tigerduck
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 200°C/390°F
- Put walnuts in a tin and toast in the preheated oven for 4-5 minutes until skin can easily be removed.
- Rub the nuts in a clean kitchen towel until most of the skin is removed.
- Chop the nuts roughly.
- Keep 1 or 2 tbsp of the nuts for garnish.
- Peel the onion and finely chop it.
- Slice the olives.
- Peel the carrots and finely cube them.
- Heat a skillet.
- When hot, add the minced beef and fry it for 3-4 minutes.
- Add nuts, onion, olives, carrots, tomato paste and one sage sprig (leave it as it is).
- Fry for 2-3 minutes, stirring frequently.
- Add red wine and stock and cook for 30 minutes.
- Stir from time to time and check if you need to add more liquid.
- The finished product should be a thick sauce.
- Season with salt, pepper and nutmeg.
- Remove the sage sprig.
- Mix reserved nuts with Parmesan.
- Finely chop the leaves of the remaining sage sprig and add it to the nut and Parmesan mixture.
- Cook the spaghetti in lots of salted water for 8 to 10 minutes or until they are cooked.
- Drain them well.
- Add spaghetti to the sauce and mix well.
- Serve immediately in individual plates and sprinkle with the nut-Parmesan-sage topping. Enjoy!
Nutrition Facts : Calories 1137.2, Fat 48.1, SaturatedFat 10.2, Cholesterol 62, Sodium 835.7, Carbohydrate 122.4, Fiber 9.5, Sugar 8.1, Protein 44.9
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