Spaghetti Alle Olive E Pomodoro Food

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 (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 WITH POMODORO SAUCE

Steps:

• Preheat the oven to 500 degrees F. Cut a thin slice from the stem end of the tomatoes and score the other end by cutting a small "x." Place the tomatoes in a small bowl, toss with enough olive to coat and season lightly with salt and pepper. Stand the tomatoes up on their cut sides in a baking dish and place in the oven to cook until the skins are lightly blistered, about 6 minutes. Set aside to cool.
• Meanwhile, set up a pasta roller attachment on a stand mixer (or secure a hand roller to the side of your work surface) and set it on the widest setting. Lightly dust a baking sheet and work surface with semolina and roll out your dough with a rolling pin until it is thin enough to pass through the pasta roller. Turn on the pasta roller and pass the dough through once, then fold in half, dust with semolina flour, and put through the roller again. Keep dusting lightly with semolina flour as needed if the dough seems sticky or damp. Go the next setting and pass the pasta through the roller (without folding). Go to the third setting and repeat. Go to the fourth setting and repeat (you will have rolled the dough to a medium thickness; it should not be translucent).
• Once the pasta is rolled, cut the long sheet into 10- to 12-inch sections, stacking them on top of each other with a dusting of semolina in between. (You should end up with 4 or 5 sections.) To cut by hand, fold each sheet in half, then in half again. With either of the folded ends facing you, cut very thin slices to achieve a thin noodle. To cut with the pasta machine, use the spaghetti roller attachment and put each section of rolled dough through the machine one at a time. Put the cut spaghetti on the prepared baking sheet; toss to coat with semolina and roll into 4 to 5 nests. Each nest is about one serving.
• Bring a large pot of salted water to a rapid boil.
• Remove the skins from the tomatoes with your hands or a paring knife (if they have been properly roasted the skin should lift easily). Squeeze out the juice and seeds, then break up what is left of the tomato flesh with your hands and transfer to a bowl.
• Put the oil, garlic and chiles in a large skillet over medium heat. Cook, stirring occasionally, until the garlic cloves are lightly browned, about 1 minute; add the tomatoes and any juice that has accumulated in the bowl. Season with salt and bring to a boil, then reduce the heat to low and hold for the pasta.
• Drop the pasta into the boiling water and stir immediately. Leave the pasta to cook, stirring occasionally, until al dente, about 2 minutes.
• Transfer the cooked pasta to the pan with the sauce; toss and simmer until well combined. Add the basil and Parmesan and toss well. Serve, drizzle with olive oil and more Parmesan.
• Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper and knead until a smooth dough forms. Discard any excess flour.
• Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

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 CON POMODORO E TONNO

Steps:

• Warm 1/4 cup of the olive oil in a small saucepan set over medium-high heat. Add the onions and cook, stirring, until softened, about 3 minutes. Add the tomatoes, crushing them well with the back of a slotted spoon or by squeezing them through your fingers while adding them to the pan. Season with salt and pepper, and stir in the basil. Cover and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 20 minutes. Drain half of the olive oil from the canned tuna. Flake the tuna into the tomato sauce. Cover and simmer to heat through, 8 to 10 minutes. Remove from the heat and set aside while the pasta cooks. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain, then toss the pasta with the remaining 2 tablespoons olive oil. Add about 3 ladlesful of sauce and continue tossing. Distribute evenly among four dinner plates. Ladle the remaining sauce on top, and serve immediately.

SPAGHETTI POMODORO

Steps:

• Bring a large pot of water to boil.
• Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper, and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
• Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with 1/2 cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil, and freshly ground black pepper on top of the pasta.

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.

FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)

Steps:

• Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
• Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
• Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
• Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
• Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
• Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
• Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

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.

BETTER THAN OLIVE GARDEN PASTA POMODORO

Steps:

• Heat olive oil over high heat and add garlic; saute for 30 seconds.
• Add tomatoes, salt, and pepper.
• Saute for another 30 seconds, stirring constantly.
• Remove from heat.
• Add cooked pasta and chopped basil.
• Toss gently.
• Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
• Serve immediately and pass the last 2 oz. of grated parmesan.

AUDREY HEPBURN'S SPAGHETTI AL POMODORO RECIPE BY TASTY

Steps:

• Dice the carrots, onion, and celery. Thinly slice half of the basil leaves. Set aside.
• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until softened but not brown.
• Add in the whole basil leaves, garlic, and tomatoes. Bring the sauce to a simmer, cover, and cook for 45 minutes, stirring occasionally and breaking apart the larger tomatoes as they cook.
• After 45 minutes, or when the vegetables are tender, remove the sauce from the heat and let rest for 15 minutes.
• While the sauce is simmering, fill another large pot with water and bring to a boil. Add salt, if desired. Cook the spaghetti until al dente. Drain and rinse the pasta with lukewarm water to prevent sticking.
• Taste the sauce and add salt, if desired. Serve pasta topped generously with sauce, grated Parmigiano-Reggiano cheese, and the reserved sliced basil leaves.
• Enjoy!