PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE
Steps:
- Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.
KALAMATA OLIVE PESTO
Make and share this Kalamata Olive Pesto recipe from Food.com.
Provided by Moody
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.
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.
PESTO PENNE PRIMAVERA
This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.
Provided by Mikey's Kitchen
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
- Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
- Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g
ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
PESTO PASTA
An easy-to-make pasta dish that is ready to eat in less than 30 minutes. The amounts of cream, sun-dried tomato, feta cheese and olives can be varied to your taste.
Provided by louisette69
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, combine pesto, cream and sun-dried tomatoes in a saucepan. Bring almost to a boil, then lower to a gentle simmer. Add the feta cheese and olives after 3-5 minutes. Keep sauce warm until pasta is ready.
- Drain pasta when it is al dente. Combine the pasta and sauce. Stir well and serve.
Nutrition Facts : Calories 527.3, Fat 15.9, SaturatedFat 9, Cholesterol 48.6, Sodium 895.6, Carbohydrate 79.2, Fiber 6, Sugar 11.9, Protein 19.1
BOW TIE PASTA WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
Tang of the tomatoes with the heat of the chile oil combines for a terrific side dish. Easy one pot cooking. Toss in some cooked chicken or shrimp for a main course meal.**
Provided by Vicki in CT
Categories One Dish Meal
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta according to directions on package. Be sure to just cook to al dente stage. Drain and return to pot. Place pot on burner but turn off burner.
- Stir in oil.
- Stir in remaining ingredients and mix well.
- **I have also added broccoli to pasta water while cooking pasta and this is very good too.
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
FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO
Steps:
- Set a large pan of lightly salted water ib high heat to come to a full rolling boil. In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.
PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES
This salad is wonderful to make in the summer when tomatoes are ripe and basil is fresh! Take this salad along to your next picnic, barbecue or potluck. *** This is based on the review. this salad is not meant to be served warm. It should be allowed to chill several hours to let the flavors meld.
Provided by Little Bee
Categories European
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the mozzarella, tomatoes, olives.
- In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
- Set aside.
- Meanwhile bring a large pot of salted water to a boil.
- Cook the pasta until al dente, about 10 minutes.
- Drain well.
- Add the pasta to the mozzarella and tomato.
- Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
- Taste and adjust the seasonings, if necessary.
- Serve chilled or at room temperature.
- Serves 6 to 8.
Nutrition Facts : Calories 734, Fat 29.6, SaturatedFat 8, Cholesterol 29.9, Sodium 348.6, Carbohydrate 92.2, Fiber 5.7, Sugar 5.6, Protein 24.6
FETTUCCINE WITH PESTO SAUCE
This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.
Provided by Ginas Cucina
Categories Sauces
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
- With processor still on pour oil in through the tube in a steady stream till all the oil is used.
- Turn off processor.
- Cook fettuccine in salted boiling water to your taste.
- Drain pasta well.
- Add a some sauce to the pasta and mix pasta with the sauce.
- Serve pasta and add sauce to your liking.
Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9
CHERRY TOMATO AND KALAMATA OLIVE PENNE
This is the most incredible pasta recipe I have. It is simple to make and dangerously addictive. If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it. Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it. It is my adaptation of a recipe I found in 'Everyday Food'. Enjoy!
Provided by JP834618
Categories Penne
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, add pasta.
- In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
- Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
- Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
- Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
- Mix in the tomato and olive mixture gently.
- Add parmesan cheese and toss gently, serve hot.
Nutrition Facts : Calories 764.7, Fat 29, SaturatedFat 9.1, Cholesterol 33, Sodium 956.9, Carbohydrate 95.1, Fiber 6.7, Sugar 5.5, Protein 31.1
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