Linguine With Kalamata Olives And Prosciutto Olive Garden Copyc Food

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OLIVE GARDEN LINGUINE WITH MIXED SWEET PEPPERS



Olive Garden Linguine With Mixed Sweet Peppers image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners.

Provided by Member 610488

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb linguine
1 cup red bell pepper, diced into 1 inch cubes
1 cup yellow bell pepper, diced into 1 inch cubes
1 cup Italian plum tomato, seeds and jelly removed, diced into 1 inch cubes
4 medium garlic cloves, peeled and minced
4 tablespoons fresh basil, minced
3 tablespoons extra virgin olive oil
1/2 cup parmesan cheese, freshly grated

Steps:

  • Preheat heavy skillet over medium heat. Add olive oil and sauté garlic until just white. Add all ingredients (except pasta and Parmesan cheese) and sauté, stirring constantly until peppers are crisp tender.
  • Cook pasta according to package directions.
  • Add pasta and Parmesan cheese to sauté pan. Stir to blend well with vegetables. Add salt and fresh ground pepper to taste.
  • Transfer to large serving platter. Serve immediately.

LINGUINE WITH PROSCIUTTO AND OLIVES



Linguine With Prosciutto And Olives image

Make and share this Linguine With Prosciutto And Olives recipe from Food.com.

Provided by Dancer

Categories     Ham

Time 31m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces linguine, spaghetti or 8 ounces other dry pasta noodles
2 ounces thinly sliced prosciutto, cut into 1/4 inch wide strips
1/4 cup olive oil
1/2 cup thinly sliced green onion (including tops)
1 (3 ounce) jar pimento stuffed olives, drained
1 cup cherry tomatoes, halved
grated parmesan cheese (optional)

Steps:

  • In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
  • Drain.
  • Place pasta in a warm bowl.
  • Meanwhile, combine prosciutto and oil in a wide skillet.
  • Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
  • Add onions and cook, stirring, until limp (about 2 minutes).
  • Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
  • Pour prosciutto mixture over noodles and toss well.
  • Transfer to a warm serving bowl.
  • Offer cheese to add to taste, if desired.

BAKED RIGATONI WITH KALAMATA OLIVES



Baked Rigatoni With Kalamata Olives image

Delizioso! Olives, sausage, and tomatoes combined for a terrific dish. This is the type dish that I don't really measure; I just throw in a lot of garlic and basil until it looks about right.

Provided by Vicki in CT

Categories     Pork

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 small onion, diced
1 tablespoon olive oil
1 lb hot Italian sausage, casings removed
1 tablespoon garlic, chopped
28 ounces crushed tomatoes, Sclafani quick crushed preferred
16 ounces tomato sauce
8 ounces water
1/3 lb kalamata olive, drained and pitted and coarsely chopped (the kind in olive oil)
3/4 ounce basil, coarsely chopped
16 ounces rigatoni pasta, I get gigantoni when I can find it
16 ounces mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 375°F.
  • Cook pasta according to directions, making sure to keep it al dente. Drain and place back in cooking pot. Set aside.
  • Meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). Drain well and set aside.
  • In same skillet add olive oil and garlic and cook 1-2 minutes.
  • Return sausage and onion to pan with garlic.
  • Add tomatoes, tomato sauce, and water. Stir well. Cook at a high simmer. Add olives. Cook until sauce has reduced slightly, about 15 minutes. Turn off heat. Stir in basil.
  • Pour tomato sauce over pasta and toss to coat well.
  • Place layer of 1/3 of pasta in bottom of Pam sprayed casserole. Top with 1/2 of mozzarella. Top with another third of pasta. Top with remaining mozzarella. Repeat with final layer of pasta. Cover with foil.
  • Cook in oven for thirty minutes.
  • Remove foil and top with parmesan. Cook an additional 15-25 minutes. (We like it crunchy on top so cook the full 25 minutes. Cook it how you like it.).

Nutrition Facts : Calories 930, Fat 48.7, SaturatedFat 20.2, Cholesterol 174, Sodium 2434.7, Carbohydrate 76.6, Fiber 6.7, Sugar 11.6, Protein 47.7

OLIVE GARDEN LINGUINE A PESTO



Olive Garden Linguine a Pesto image

Make and share this Olive Garden Linguine a Pesto recipe from Food.com.

Provided by byZula

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 ounces fresh basil
1/2 cup pine nuts
2 small garlic cloves
1/4 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/4 cup grated romano cheese
1/2 teaspoon fresh ground black pepper
1 lb linguine
2 tablespoons butter, cut small pieces (optional)

Steps:

  • Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped.
  • Transfer to a bowl and mix in the cheeses and black pepper.
  • (This sauce does not call for salt because of the saltiness of the cheeses used.).
  • In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt.
  • Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package).
  • Drain the pasta, reserving 3 ounces of the cooking water.
  • Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed.
  • Serve immediately.

Nutrition Facts : Calories 738.2, Fat 31.9, SaturatedFat 6.1, Cholesterol 16.5, Sodium 263.6, Carbohydrate 89.3, Fiber 4.7, Sugar 3.9, Protein 24.5

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