KALAMATA OLIVE MARINARA
Make and share this Kalamata Olive Marinara recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan.
- Add the onion and saute until translucent, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the wine and deglaze the pan.
- Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
- Remove from heat and stir in the basil.
- Puree to the desired consistency. (optional).
Nutrition Facts : Calories 133.8, Fat 3.9, SaturatedFat 0.6, Sodium 438.8, Carbohydrate 24.2, Fiber 3.7, Sugar 8.4, Protein 3.6
PUTTANESCA OR KALAMATA KWIK SAUCE
This is a great quick pasta sauce, full of flavor. Ladle onto short pasta with a generous spoonful of Pecorino Romano cheese. This is not intended to be a sauce that you smother the pasta in. If the fresh tomatoes aren't garden fresh and full of flavor I would consider omitting them from the recipe.
Provided by Giuseppe Morabito
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- In a small saucepan, saute garlic, onions and red pepper. Stir in sun dried tomatoes, capers and oregano. Add fresh ripe tomatoes and kalamata olives. Cook covered for about 5 minutes.
Nutrition Facts : Calories 182 calories, Carbohydrate 7.8 g, Fat 16.8 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 463.2 mg, Sugar 3.1 g
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.
MARINATED FETA WITH KALAMATA OLIVES
Make and share this Marinated Feta with Kalamata Olives recipe from Food.com.
Provided by evelynathens
Categories Cheese
Time 5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the peppers, feta and olives in a large bowl.
- Add the olive oil and toss gently.
- Add the remaining ingredients and toss gently again.
- Adjust seasonings, cover and chill atleast 5 hours before serving.
SUN-DRIED TOMATO AND KALAMATA OLIVE CHICKEN
Make and share this Sun-Dried Tomato and Kalamata Olive Chicken recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Chicken Breast
Time 31m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine tomatoes and water. Let stand for 10 minutes. Drain. Return tomatoes to bowl.
- Trim fat from chicken and flatten to ¼ in thickness. Sprinkle 1/2 teaspoon oregano over chicken.
- Stir olives, parsley, remaining oregano and red pepper into tomatoes. Fold in feta.
- Heat a nonstick skillet over medium-high heat. Cook chicken for 3 minutes on each side (until no longer pink in center). Remove from heat.
- Sprinkle salt over chicken. Top each serving with 1/4 cup tomato mixture and drizzle with 1/2 teaspoon oil.
Nutrition Facts : Calories 184.6, Fat 6.9, SaturatedFat 1.2, Cholesterol 75.5, Sodium 414, Carbohydrate 4, Fiber 1.3, Sugar 1.9, Protein 26
RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES
Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
- In the mean time.
- Heat oil in a large nonstick skillet over medium high heat.
- Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
- Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
- Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
- Top with remaining 1/4 cup cheese, if desired and parsley.
- Serve immediately.
Nutrition Facts : Calories 423.1, Fat 16.2, SaturatedFat 7.1, Cholesterol 81.2, Sodium 826, Carbohydrate 56.1, Fiber 8.6, Sugar 6, Protein 16.3
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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