Spaghetti With Tapenade Sauce Recipes

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LINGUINE WITH TAPENADE, TOMATOES, AND ARUGULA



Linguine with Tapenade, Tomatoes, and Arugula image

Prepared tapenade is a great pantry item to have on hand for any number of reasons. We love tossing a hearty black olive tapenade with pasta, tomatoes, feta, and parsley for a quick weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

Coarse salt and ground pepper
1 pound linguine
1 tablespoon extra-virgin olive oil, plus more for serving
3/4 pound cherry tomatoes, halved
1/4 cup plus 2 tablespoons tapenade
2 cups baby arugula
2 tablespoons chopped fresh parsley
1 1/2 ounces feta, crumbled (1/4 cup)

Steps:

  • In a large pot of boiling salted water, cook linguine according to package instructions. Drain pasta. In pot, heat oil over medium. Add tomatoes and cook, stirring occasionally, until slightly softened, about 3 minutes. Return pasta to pot, stir in tapenade, and cook until heated through. Add arugula andtoss to combine. Season with salt and pepper. Divide among 4 bowls, drizzle with oil, and sprinkle with parsley and feta.

Nutrition Facts : Calories 557 g, Fat 12 g, Fiber 5 g, Protein 19 g

SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)



Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) image

Make and share this Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) recipe from Food.com.

Provided by Redsie

Categories     Spaghetti

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
2 shallots, minced
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 cup chopped fresh basil
1 1/2 lbs loaf whole grain baguette, sliced into 1/2 inch thick slices
8 ounces whole wheat spaghetti
1/2 cup pitted greek kalamata olive
1/4 cup stuffed green olive (stuffed with pimento)
1 tablespoon drained capers
1 garlic clove, chopped

Steps:

  • Preheat oven to 350* F.
  • To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
  • Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
  • To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
  • Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.

Nutrition Facts : Calories 302.4, Fat 5.2, SaturatedFat 0.8, Sodium 647.3, Carbohydrate 59.3, Fiber 3.7, Sugar 7.4, Protein 10.6

TAPENADE



Tapenade image

Classic Mediterranean dish using black (preferably Kalamata) olives. This dip is great with pita bread triangles.

Provided by Jim Clark

Categories     Appetizers and Snacks     Seafood

Time 10m

Yield 6

Number Of Ingredients 8

1 clove garlic, chopped
1 ¾ cups whole, pitted kalamata olives
1 (2 ounce) can anchovy fillets, rinsed
2 tablespoons capers
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 tablespoons lemon juice
4 tablespoons olive oil

Steps:

  • Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 4.7 g, Cholesterol 6.4 mg, Fat 20.1 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 1002.3 mg, Sugar 0.2 g

SPAGHETTI WITH TAPENADE SAUCE



SPAGHETTI WITH TAPENADE SAUCE image

Categories     Pasta     Side

Yield 4

Number Of Ingredients 11

• Salt
• 1 pound spaghetti
• 1 pint cherry tomatoes, halved and seeded
• Freshly ground black pepper
• Extra-virgin olive oil for drizzling, plus 3 tablespoons
• 1/2 teaspoon dried oregano
• 4 anchovy fillets
• 3 tablespoons chopped capers
• 1/2 teaspoon crushed red pepper flakes
• 3 to 4 cloves garlic, finely chopped
• 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Steps:

  • Heat the oven to 400 degrees. Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining. Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes. Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

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