Penne With Black Olive Sauce Food

GARLIC PENNE PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

PENNE WITH ARTICHOKES AND BLACK OLIVES

Steps:

• In medium saucepan or skillet over high heat, bring tomatoes, black olives and artichokes, including marinade, to a boil.
• Lower heat and simmer for 5 minutes.
• Place pasta in serving bowl and pour artichoke sauce over pasta.
• Sprinkle with parmesan cheese and serve.

EASY PASTA PUTTANESCA RECIPE

Steps:

• In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
• Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
• Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
• While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
• When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
• Garnish with the remaining olives and capers and fresh parsley. Serve!

PENNE WITH TOMATO, BLACK OLIVES AND FETA

Steps:

• In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
• Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
• Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
• Sprinkle each serving with Parmesan.

PENNE WITH BLACK OLIVE SAUCE

Steps:

• Saute the onions with the olive oil in a medium-sized saucepan until they soften and begin to turn brown, about 5 minutes.
• Add the garlic and cook for another minute.
• Add the tomatoes, olives and bay leaves and season with salt and pepper.
• Simmer until slightly thickened, about 10 minutes.
• Taste the sauce and season with salt if needed.
• Meanwhile, bring a large pot of water to a boil.
• Add lots of salt and then the pasta.
• Stir well and cook the pasta until it's just tender, about 9 minutes.
• Drain the pasta but don't rinse it, then toss immediately with the sauce.

PENNE WITH TUNA, PLUM TOMATOES, AND BLACK OLIVES

Steps:

• Bring a large pot of water with a tablespoon of salt to a boil. When it is boiling vigorously, drop in the pasta and stir it around.
• Heat the oil in a medium skillet, and sauté the onion or shallot 3-4 minutes, until limp. Add the garlic slices and tomatoes and sauté another minute. Splash in the wine and cook down. Break up the tuna, and drop chunky flakes into the pan. Stir in the olives. Add at least 1/4 cup of the pasta water to thin the sauce. When the pasta is done al dente (taste to be sure), transfer it with a big spider to the pan with the sauce, and stir it around, cooking the two together a minute. Add salt if needed, and more pasta water if the sauce is too dry. Spoon the pasta and sauce into a warm shallow bowl, and scatter parsley on top.

HEARTY TOMATO-OLIVE PENNE

Steps:

• In a Dutch oven over medium-high heat, saute onions in oil until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broth, basil, pepper flakes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until sauce is slightly thickened., Meanwhile, cook penne according to package directions; drain., Preheat oven to 375°. Stir Havarti cheese, olives and cooked penne into the sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Cover and bake 20 minutes. Uncover; bake 5 minutes longer or until cheese is melted.

OLIVE PENNE (BLACK & GREEN OLIVES)

Steps:

• To a pot of boiling water add the penne and 2 tsp olive oil. Boil for 10-15 minutes. Drain.
• Add 3/4 of the black and green olives to an electric chopper. Process into small, fine pieces.
• With the remaining olives, slice into larger pieces but do not process them in the chopper.
• Add to the drained penne, all the olives and the remaining olive oil. Mix well and serve.