Penne With Tomatoes And Olives Food

PENNE WITH TOMATOES AND OLIVES

Steps:

• Bring a large pot of water to a boil. Add salt and pasta. Cook pasta until al dente, according to manufacturers' directions.
• In a large skillet, warm oil over medium heat. Add garlic, and cook, stirring until golden, about 2 minutes. Add tomatoes, oregano, crushed red pepper, salt, and pepper. Reduce heat to low, and cook, stirring, for 3 minutes.
• Use a slotted spoon to transfer pasta to skillet with tomatoes. Remove from heat. Stir in olives and parsley. Transfer to serving bowl and sprinkle with cheese. Serve with additional cheese, if desired.

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.

PENNE WITH TOMATOES, OLIVES AND TWO CHEESES

Steps:

• Heat 3 tablespoons of the oil in a large saucepan over medium-high heat.
• Add onion and garlic and sauté for a few minutes until onion is translucent.
• Add tomatoes, basil and crushed red pepper.
• (See note below about the pepper).
• Crush tomatoes with a potato masher to break into smaller pieces.
• Add broth and bring to a boil.
• Reduce heat and simmer until sauce is reduced to 6 cups, stirring occasionally.
• This will take about an hour.
• Season to taste with salt and pepper.
• When sauce is close to done, cook pasta in a large pot of boiling salted water until it is just tender but still a little bit firm to the bite.
• Drain pasta and toss with remaining 3 tablespoons of olive oil.
• Stir in pasta mixing thoroughly.
• Mix in Havarti cheese.
• Pour into 13x9/2-inch glass baking dish.
• Sprinkle top with olives and then the Parmesan cheese.
• Bake at 350° until heated thoroughly, about 30 minutes.
• Sprinkle with fresh basil before serving.
• Note: Use your best judgment about the crushed red pepper.
• I found 1 1/2 teaspoons quite spicy.
• My whole family can enjoy this dish if I only use 1 teaspoon.

GREEN BEAN & PENNE SALAD WITH TOMATO AND OLIVE DRESSING

Steps:

• Boil the pasta in a pan of water for 5 mins. Add the beans and onion, return to the boil and cook for 5 mins more.
• Meanwhile, put the tomatoes in a bowl with the oil, vinegar and basil (saving a couple of leaves), then blitz with a hand blender to make a dressing.
• Drain the pasta and beans, tip into the dressing, add the olives and mix well. Spoon onto plates and top with the basil leaves and rocket, or pack into lunchboxes, cool, then top with the rocket and basil. Can be chilled for up to one day ahead.

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.

PENNE WITH SPINACH, TOMATOES AND OLIVES

Steps:

• Heat oil in large, non-stick skillet. Add onion and saute over medium heat for 3 minutes.
• Add chopped tomatoes, bring to a boil and reduce heat. Cover and simmer to 20 minutes.
• Add sliced olives, chopped spinach and parsley. Cook an additional 5 minutes.
• Meanwhile, cook pasta according to package directions. Drain and transfer to a serving bowl. Add spinach mixture and toss gently. Add salt and pepper, to taste. Serve immediately with parmesan on the side.
• For Vegan do not use the parmesan cheese.

PENNE WITH TOMATOES & WHITE BEANS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add tomatoes and beans. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes to allow flavors to blend., Add spinach, olives, salt and pepper; cook and stir over medium heat until spinach is wilted. Drain pasta; top with tomato mixture and cheese.

PENNE WITH TUNA, CHERRY TOMATOES AND OLIVES

Steps:

• Cook the pasta according to the package instructions in a large pan of lightly salted boiling water. Once it achieves an al dente consistency, drain the pasta well.
• Meanwhile, heat 1 tablespoon olive oil in a large frying pan over high heat. Add the tuna and cook, stirring occasionally, for 2 to 3 minutes until seared. Remove the fillets from the pan and set them aside.
• Return the pan to high heat, and add the remaining oil, garlic, chiles and anchovies. Cook, stirring, for 1 minute.
• Add in the tomatoes and olives, and cook, stirring occasionally, for an additional 5 minutes or until the tomatoes are slightly softened.
• Incorporate the hot pasta and tuna to the pan, and gently toss the ingredients. Drop in the basil leaves and season the dish with salt and pepper, to taste. Serve immediately.

PENNE WITH TOMATOES AND BASIL

Steps:

• Heat the canola oil in a large high-sided saute pan or saucepan over high heat until it begins to shimmer. Add the onions, garlic and tomatoes with the juice. Mash the tomatoes with a potato masher in the pan and bring to a boil. Reduce the heat to a simmer and cook until the tomatoes begin to soften, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil, add the penne and 2 tablespoons salt and cook until al dente, 8 to 10 minutes. Reserve 1 cup of the pasta water. Drain the pasta.
• Mash the tomatoes again until coarsely chopped. Add 1/4 to 1/2 cup of pasta water to thin out the sauce and continue to cook, stirring occasionally, until thickened, about 20 minutes; season with salt and pepper. Thin with additional pasta water if necessary.
• Transfer the pasta to the sauce; season with salt and pepper. Add some of the Parmigiano-Reggiano to the pan and combine. Cook the pasta in the sauce for 1 to 2 minutes, adding more grated cheese as the pasta cooks. Add some of the basil and parsley and the chile flakes and then drizzle with olive oil. Season with salt and pepper.
• Transfer the pasta to a large shallow serving dish and top with freshly grated cheese. Top with the ricotta and drizzle with 2 tablespoons olive oil. Garnish with the remaining basil and parsley; serve immediately.

PENNE WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Heat oil in heavy large pot over medium-high heat. Add garlic and sauté until pale golden, about 2 minutes. Add tomatoes and olives. Sauté until tomatoes begin to release their juice, about 5 minutes. Add Port and next 6 ingredients. Simmer until sauce thickens slightly, about 6 minutes. Season sauce with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl. Pour sauce over pasta; toss. Garnish with additional basil. Serve, passing Parmesan separately.