SPAGHETTI WITH OLIVES + FRESH TOMATO SAUCE
A super quick and healthy Spaghetti dish ready in 15 minutes, full of Mediterranean flavors!
Provided by [email protected]
Categories Main Course
Number Of Ingredients 9
Steps:
- Boil pasta according to package instructions remove 2 minutes earlier to finish off in the sauce later on. Save 1/2 cup of the water you boiled the pasta in and set aside.
- In a blender or food processor, add the garlic and onion, along with 1 tablespoon of olive oil. Blend until smooth. Remove and set aside. Rinse the blender to remove remnants of the paste.
- Cut the tomatoes into chunky pieces and add to the blender or food processor and blend until smooth.
- In a large saucepan or skillet, heat the remaining 5 tablespoons of olive oil over medium-high heat. Add the onion and garlic paste and cook for a minute or 2 until golden in color.
- Pour in the blended tomatoes and season with a bit of kosher salt (keep in mind the pasta water which already contains a bit of salt). Add the sugar and cook stirring occasionally for 5-6 minutes until the sauce looks like it starts to drain up and get sticky to the bottom. Then pour the pasta water in, add the oregano and thyme. Reduce heat to medium and simmer for 5 minutes more uncovered.
- Add the olives and pasta and cook for one minute more stirring with a wooden spoon.
- Serve pasta with a generous sprinkle of freshly ground pepper, and some Greek Kefalotyri, Parmesan or Pecorino cheese.
Nutrition Facts : Calories 925 kcal, Carbohydrate 108 g, Protein 19 g, Fat 47 g, SaturatedFat 7 g, Sodium 332 mg, Fiber 8 g, Sugar 11 g, ServingSize 1 serving
OLD WORLD ITALIAN SPAGHETTI SAUCE
This is a great old world Family recipe. Its also great with italian sausage,or meatballs. Just stir often while cooking when using meats.
Provided by FarahC
Categories Sauces
Time 3h25m
Yield 12-14 serving(s)
Number Of Ingredients 16
Steps:
- In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.
Nutrition Facts : Calories 158.6, Fat 5.2, SaturatedFat 1, Cholesterol 1.8, Sodium 647.1, Carbohydrate 25.2, Fiber 5.2, Sugar 9.7, Protein 5.5
SPAGHETTI WITH OLIVES AND TOMATO SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 4 servings
Number Of Ingredients 16
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.
REAL AUTHENTIC ITALIAN TOMATO SAUCE (NO CAN'S HERE)
Here's the deal....if you want REAL authentic Italian tomato sauce, you've come to the right place. Sure you can save yourself all the time by opening a couple cans of diced/peeled tomatoes, but then again, that's not authentic at all. You can freeze this sauce for later use. This sauce is perfect for anything that requires a tomato sauce: e.g. spaghetti, lasagne, pizza sauce, etc. My girlfriend learned this authentic recipe while living in Italy for several years. It's simple, but takes a lot of time and a lot of love, but its well worth the effort! This is for your free Saturday or Sunday when you will be in the house for the day. Add more tomatoes, garlic, or basil if you wish. There really is no set amount for each of these, but I do suggest a minimum of 10 whole red ripe tomatoes, and a minimum of 5 garlic cloves. Add some crushed red pepper to give it a kick if you wish. This recipe is the rundown of how I make the sauce now. It took me several attempts to really master this, but once you get it down you can make more tomatoes at a time. I usually work with two pots and start out with 10 in each pot, skin all the tomatoes in both, combine and start more in the empty pot to really make a large pot to freeze. The local vegetable stand sells 25 lb. baskets for $9 while in season. We do 50 lbs. a week for a month, so we can freeze and have great sauce all during the winter. I'm going to put this makes 4 servings, but I'm really not sure. The amount of sauce used per person differs.
Provided by iN TRAiNiNG
Categories Sauces
Time 7h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Wash, and core tomatoes. I also like to cut the little "nub" off of the bottom of the tomato. Just the nub, and this will make it easier to remove the skins from the tomatoes.
- Place whole tomatoes in a large pot and drizzle 2 tablespoons of extra virgin olive oil over tomatoes. Place lid on pot and heat over medium.
- After about 15 minutes give the tomatoes a stir (I use a fork to do this), ensuring not to break them up. This moves the ones on top to the bottom to help the skins to become loose and to prevent burning any skins. Cover and allow to cook for 15 more minutes.
- After 15 minutes, take a fork and fish out a tomato from the bottom. Keeping the tomato in the pot, use two forks, or a fork and wood spoon to start removing the skins. If you like, you can take the tomato out and place on a plate or in a bowl to do this, just make sure you keep the juices. If the tomatoes are not fully ready to be skinned, put the lid back on and check every 5 minutes. (This is the most time consuming part, but once you get the hang of it, it becomes really simple.).
- After all or most of the skins have been discarded, lower the temperature to medium low and allow to simmer uncovered. This is simply stewed tomatoes at this point.
- Once an hour, check the sauce and stir thoroughly. Using a wooden spoon, start to break up the tomatoes over the period of checking them. (Note: Don't break them all the way up on the first, second of even third time of checking them. Break them down over time).
- After about 5 hours, smash all tomatoes with whatever instrument you can find that will work. Add garlic cloves whole, use more than 5 if you like, I DO! (Do not mince/chop garlic) Allow to simmer for another hour. (Note: If you feel the sauce has reached your desired consistency or is nearing, you can add the garlic earlier).
- After 1 more hour, the garlic should be soft enough to smash easily on the side of the pot and the garlic will literally disintegrate into the sauce. If sauce is at your desired consistency, you can remove from the hot eye at this point and go to the next step, if you like your sauce a little less runny, or thicker, leave on and continue to monitor to your liking.
- Once the sauce is to your desired consistency, remove from heat and add 1 cup of fresh basil leaves, stir. Fresh is important to making really good sauce. Salt to taste. If you like a little spice, add some crushed red pepper.
Nutrition Facts : Calories 123, Fat 7.5, SaturatedFat 1, Sodium 16.6, Carbohydrate 13.5, Fiber 3.9, Sugar 8.2, Protein 3.3
AUTHENTIC ITALIAN SPAGHETTI SAUCE
Make and share this Authentic Italian Spaghetti Sauce recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- To cook sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
- Add garlic and cook until tender.
- Add fresh tomatoes and cook until heated through.
- Stir in basil, crushed red pepper, black pepper and salt.
- Serve sauce over cooked spaghetti or other italian pasta and top with parmesan cheese.
REAL ITALIAN SPAGHETTI SAUCE
My mother who is Italian-born was taught this recipe by her mother before teaching me. I hope you enjoy it.
Provided by Tina Dirmyer
Categories Sauces
Time 3h30m
Yield 3-4 quarts
Number Of Ingredients 12
Steps:
- In a large dutch oven, heat the olive oil.
- Add onions& garlic and cook until just beginning to brown.
- Add Pork and cook until browned on all sides.
- Add Tomato Puree and Crushed Tomatoes and stir well.
- Add spices (add more or less to your liking) and bring to a boil, stirring often, for about 20 minutes Turn heat down to low and simmer for about 2-2 1/2 hours, stirring often.
OLIVE GARDEN SPAGHETTI SAUCE
I fiddled around with the original copy cat recipe until I got it where I wanted it and it tastes even better. Add more jelly and onion soup, if desired, but I found that more was too much.
Provided by Carmen B.
Categories Sauces
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil.
- Drain and run under hot water to get rid of excess fat.
- Combine meat in a pot with rest of ingredients.
- Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.
AUTHENTIC PASTA SAUCE
This is the best sauce you'll ever taste. The recipe was given to me by my sister who found it in an old cookbook. I've typed it as it appears in the book, but I also add meatballs, pepperoni (cut in 2" chunks) and sweet and hot Italian sausages. My Grandmother use to add chicken, rabbit, pork chops and/or steak to her sauce (a recipe I wish I had). All of which can be served on the side and make a wonderful addition to the meal. Please note that the serving size is for 1 pound of pasta, however, you may prefer to use less or more. In ( ) at the end of each ingredient are the proportions I use when I make this recipe. Freezes well.
Provided by dojemi
Categories Sauces
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Brown ribs in oil.
- Remove ribs from oil and saute the onions and garlic till transparent.
- Add tomatoes and water.
- Raise heat and allow sauce to boil, mixing occasionally so bottom doesn't burn.
- Reduce heat and simmer uncovered for 2 hours till meat is falling off the bones.
- Note: As other reviewers have attested -- the ribs will not make the sauce greasy. Enjoy! : ).
Nutrition Facts : Calories 399, Fat 30.5, SaturatedFat 10.7, Cholesterol 88.5, Sodium 552.6, Carbohydrate 10.1, Fiber 2.6, Sugar 5.9, Protein 21.5
THE BEST HOMEMADE SPAGHETTI SAUCE EVER. PERIOD.
When I found my Taste of Home magazine in my mailbox, I was excited to try this slow cooker recipe for "Stamp of Approval Spaghetti Sauce" Orginally submitted by Melissa Taylor of Higley AZ. This sauce is the best stuff I have ever tasted- there is no comparison in taste between store bought and this! Everyone that I made it for, my hubby, son, sister, mom and dad loved it and I (shamefully) ate 2 bowls full of plain sauce before serving! Just try it. Notice- It makes a BIG crock pot full of sauce!
Provided by Amanda
Categories Sauces
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- In a Dutch oven. cook the beef, sausage, onions and garlic over medium heat until meat is no longer pink; drain.
- Transfer to a 5-qt slow cooker.
- Stir in the tomatoes, tomato paste, water, sugar, Worcestershire sauce, oil and seasonings.
- Cover and cook on low for 8 hours or until bubbly.
- Discard bay leaves.
- Serve with Spaghetti.
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