Pasta With Tomato And Black Olive Sauce Food

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

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.

TOMATO AND OLIVE PENNE

Steps:

• In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
• Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
• Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

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 WITH UNCOOKED TOMATO AND OLIVE SAUCE

Steps:

• In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
• While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
• Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.

TOMATO, EGGPLANT AND BLACK OLIVE SAUCE WITH ROSEMARY

Steps:

• Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
• Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)

ROASTED CHERRY TOMATO AND OLIVE PASTA SAUCE

Steps:

• Place the ingredients in a baking pan, drizzle with olive oil, and toss to coat.
• Bake at 325° for an hour or so. Sauce is done when it begins to brown and the tomatoes shrink.
• If you want a 'saucier' sauce, peel the tomatoes by immersing in boiling water for a minute, then rinsing in cold and slipping off the skins.
• Toss with your favourite pasta.

BLACK OLIVE PASTA SAUCE.

Steps:

• Heat the oil in a deep pan, and add the garlic and chili and cook over a medium heat until they are a golden colour.
• Peel the tomatoes and chop roughly, add these to the pan, and season with the salt and pepper, cook over a low heat for about 20 minutes or until the sauce thickens.
• Before serving add the capers, olives and parsley.
• Serve with cooked pasta.

PASTA WITH SPICY TOMATO- OLIVE SAUCE

Steps:

• In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt.
• 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE

Steps:

• Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
• Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS

Steps:

• Prepare pasta according to package instructions.
• In a large skillet, heat olive oil and saute onions till they start to turn clear.
• Add the garlic and saute briefly. Don't let it brown.
• Add the tomatoes, breaking them up with your hands or a spoon.
• Stir in the rest of the ingredients.
• Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.

TOMATO AND OLIVE SAUCE

Steps:

• In large saute pan, heat the oil over medium high heat. When almost smoking, add the olives, capers and red pepper flakes and saute for 3 minutes.
• Reduce heat to low, carefully pour in marinara sauce and simmer until the flavors blend, about 10 minutes.
• Stir in fresh basil.
• Serve over pasta of choice.