Spaghetti Alle Olive E Pomodoro Food

SPAGHETTI ALLE OLIVE E POMODORO (SPAGHETTI WITH OLIVES AND TOMATOES)

Steps:

• Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
• Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
• Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
• Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
• Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

SPAGHETTI ALLE OLIVE E POMODORO

Steps:

• In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
• Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
• Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
• Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
• Serve immediately with fresh crusty bread.

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)

Steps:

• Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
• Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

PASTA SALAD WITH MOZZARELLA, OLIVES AND TOMATOES

Steps:

• Combine the mozzarella, tomatoes, olives.
• In a tight fitting jar compine garlic, basil, parsley, olive oil, vinegar, and salt and pepper and shake.
• Set aside.
• Meanwhile bring a large pot of salted water to a boil.
• Cook the pasta until al dente, about 10 minutes.
• Drain well.
• Add the pasta to the mozzarella and tomato.
• Pour dressing (use all or less according to taste) mixture over Pasta mixture and toss well.
• Taste and adjust the seasonings, if necessary.
• Serve chilled or at room temperature.
• Serves 6 to 8.

PENNE CON GORGONZOLA E POMODORO

Steps:

• Heat olive oil in heavy large skillet over medium heat.
• Add chopped onion and garlic and saute until translucent, about 8 minutes.
• Stir in chopped tomatoes and basil. Cook until mixture thickens, stirring occasionally, about 20 minutes.
• Meanwhile, using spoon, beat butter with Gorgonzola cheese until blended.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to pot.
• Whisk Gorgonzola cheese mixture into tomato sauce.
• Add sauce to pasta and stir to coat.
• Season with salt and pepper. Sprinkle with Romano cheese and serve.

SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)

Steps:

• Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
• Rinse the anchovies (if used) and capers in cold water to remove saltiness.
• Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
• When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
• Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
• Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
• Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.

AUDREY HEPBURN'S FAVORITE SPAGHETTI AL POMODORO

Steps:

• Peel and dice the small onion, garlic, carrots, celery and put into a large pot.
• Add 2 large cans of Italian pelati [prepeeled roma tomatoes].
• Add 1/2 of the bunch of basil with leaves left whole.
• Add a long drizzle of olive oil.
• Simmer on low for 45 minutes.
• Turn off heat and let it rest at least 15 minutes.
• Cook one package of spaghetti noodles [or angel hair] until al dente [with still a bit of a snap at the core].
• Place pasta on large serving bowl or plate.
• Pour sauce over.
• Cut carefully the other 1/2 of basil and sprinkle over the sauce and pasta with lots of freshly grated parmagiana reggiano cheese.