BUCATINI WITH OLIVE-CAPER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
- Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.
SPICY PASTA WITH CAPERS AND OLIVES
I have been in search of a Spaghetti Puttanesca that I could fix at home that compares with one they used to serve at Florentines. Add a few shrimp and this one comes very close. It is from "Cooking with Grace" (Grace Pilato) and it is oh so good (I can hardly think of capers and Kalamata olives without salivating!).
Provided by SharleneW
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat large skillet over medium-high heat.
- Add oil.
- When oil is hot, add the anchovies.
- Mash the anchovies in the olive oil and sauté for 45 seconds.
- Add the onion and sauté for 2 minutes, until tender.
- Add the garlic and sauté for another 2 minutes.
- Add the seeded, chopped tomatoes, tomato paste and wine.
- Bring to a boil and boil for 2 minutes.
- Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
- Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
- Taste for seasoning and adjust spices accordingly.
- Cook the pasta according to package directions.
- Drain pasta and toss with sauce.
- (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
- Sprinkle with grated cheese.
Nutrition Facts : Calories 444, Fat 7.8, SaturatedFat 1.2, Cholesterol 6, Sodium 695.2, Carbohydrate 72.9, Fiber 6.8, Sugar 10.5, Protein 15.2
PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
PASTA WITH CAPERS,OLIVES AND PINE NUTS
This pasta is so easy to make and is a great recipes for the summer. Make sure to use fresh parmesan cheese and not those pre-grated. It makes a big differences.
Provided by Pam Tran
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter and oil in saute pan over medium heat.
- Add garlic and pine nuts reduce heat to low, cook until nuts turns golden.
- Add olives, capers and herbs until heated.
- Cook pasta and drain.
- Add pasta to olive mixture until well incorporated.
- Salt and pepper to taste.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 1019.1, Fat 61.6, SaturatedFat 13.7, Cholesterol 35.4, Sodium 1403.5, Carbohydrate 96.3, Fiber 8.2, Sugar 3, Protein 24.5
PASTA WITH CAULIFLOWER, SPICY TOMATO SAUCE AND CAPERS
This dish is made with perciatelli, hollow long noodles that also go by the name bucatini. Their texture is robust, supporting a robust sauce like this one. Because the noodles are hollow, they cook much more quickly than spaghetti, so keep your eye on them so they don't get too soft. If you can't find perciatelli, spaghetti makes a fine substitute.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil while you core the cauliflower and break it into florets. Add a generous amount of salt to the water and blanch the cauliflower for 5 minutes, or until tender. Use a skimmer or strainer to scoop the cauliflower from the water and transfer to a bowl of cold water. Drain and chop the florets into small pieces. Keep the water at a simmer.
- Heat the oil over medium heat in a wide, heavy skillet and add the garlic and chili flakes. Cook, stirring, until the garlic is fragrant, about 30 seconds, and stir in the puréed tomatoes, a pinch of sugar, and salt to taste. Add the capers and cauliflower and simmer 10 to 15 minutes, until the tomatoes have cooked down and smell fragrant. Taste and adjust seasonings.
- Bring the water in the pot back to a boil and add the perciatelli. Cook al dente, usually about 7 or 8 minutes. Add about 1/2 cup of the pasta water to the pan with the cauliflower and stir. Drain the pasta and add to the pan, along with the parsley and the pecorino. Stir together and serve.
Nutrition Facts : @context http, Calories 477, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 659 milligrams, Sugar 6 grams
PENNE WITH TOMATOES, OLIVES AND CAPERS
Steps:
- Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.
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