Pasta Tomatoes Veggie Broth Olive Oil Seasoning Recipe 415 Food

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

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.

PASTA PRIMAVERA

Steps:

• Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
• Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
• Add red onion and carrot and saute 2 minutes.
• Add broccoli and bell pepper then saute 2 minutes.
• Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
• Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
• Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
• Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

HERB-ROASTED OLIVES & TOMATOES

Steps:

• Preheat oven to 425°. Combine the first 5 ingredients on a greased 15x10x1-in. baking pan. Add oil and seasonings; toss to coat. Roast until tomatoes are softened, 15-20 minutes, stirring occasionally.