Spaghetti In A Light Olive And Tomato Sauce Food

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SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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.

COOKING LIGHT SPAGHETTI AND MEAT SAUCE



Cooking Light Spaghetti and Meat Sauce image

My new favorite recipe for Spaghetti Sauce! The secret ingredient is.... roasted red bell peppers! Cooking Light adapted recipe.

Provided by Redsie

Categories     Spaghetti

Time 1h20m

Yield 14 serving(s)

Number Of Ingredients 19

1 1/2 lbs extra lean ground beef
cooking spray
1 1/2 cups diced onions
1 1/2 cups diced green bell peppers
1 cup diced red bell pepper
1 1/2 cups sliced mushrooms
3 garlic cloves, minced
2 cups shredded zucchini (about 2 large)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup sugar
2 (28 ounce) cans crushed tomatoes, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (12 ounce) can tomato paste
1 (7 ounce) bottle roasted red peppers, undrained
14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)

Steps:

  • Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble. Drain meat well, and set aside. Wipe out pan with a paper towel, and coat with cooking spray.
  • Place the pan over medium-high heat until hot. Add the diced onion, diced bell peppers, mushrooms and minced garlic, and sauté 5 minutes or until tender. Add zucchini, and sauté 5 minutes. Drain vegetables. Return meat and vegetables to pan, and stir in dried oregano, salt, black pepper, and crushed red pepper. Cook mixture over medium-high heat 5 minutes. Add sugar, crushed and stewed tomatoes, tomato paste, and roasted red bell peppers to pan, and bring mixture to a boil. Reduce heat, and simmer 1 hour or until sauce is thick. Serve the meat sauce over pasta.

Nutrition Facts : Calories 380.8, Fat 4.3, SaturatedFat 1.4, Cholesterol 30.1, Sodium 820.7, Carbohydrate 65.3, Fiber 6.8, Sugar 14.9, Protein 21.8

PASTA WITH SPICY TOMATO- OLIVE SAUCE



Pasta With Spicy Tomato- Olive Sauce image

Tossed in a tomato-based sauce that garners its heat from crushed red-pepper flakes and chipotle chiles. from Prevention.com

Provided by BakinBaby

Categories     Pasta Shells

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/2 teaspoon chipotle chile
1/2 cup green olives, roughly chopped
1 (14 1/2 ounce) can diced tomatoes
salt
1/2 lb medium pasta shell
1/3 cup basil (fresh chopped)
1/4 cup parsley
1 tablespoon lemon juice

Steps:

  • In a large, heavy skillet over medium heat, warm the oil. Add the garlic, crushed red pepper, and chipotle chiles. Cook, stirring, for 30 seconds, or until fragrant. Stir in the olives and tomatoes (with their juice). Bring to a boil. Reduce the heat and simmer, uncovered, for about 10 minutes, or until lightly thickened. Season to taste with salt.
  • 2.Meanwhile, cook the pasta according to the package directions. Drain and transfer to the skillet. Add the basil, parsley, and lemon juice, and toss to mix well.

Nutrition Facts : Calories 320, Fat 10.5, SaturatedFat 1.5, Sodium 272.7, Carbohydrate 48.4, Fiber 3.9, Sugar 4.5, Protein 8.9

SPAGHETTI WITH OLIVES AND TOMATO (SPAGHETTI ALLA PUTTANESCA)



Spaghetti With Olives and Tomato (Spaghetti Alla Puttanesca) image

A famous Italian painter often improvised dinner parties for his friends in his small rustic house on the picturesque Ischia Island, outside Naples. Fresh and light local wine was offered together with this dish of spaghetti. It's also been dubbed that the Ladies of the Evening would prepare inbetween clients.

Provided by Southern Lady

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
1/8 teaspoon crushed red pepper flakes (add for more heat)
2 garlic cloves, minced
1 1/2 teaspoons anchovy paste (1/2 tsp = 1 anchovy fillet)
1 1/2 cups tomatoes, diced (or 14 oz can)
1 tablespoon capers, lightly washed and drained
2 tablespoons Italian parsley, finely chopped
1/4 cup black olives (or Greek olives)
salt
1 lb spaghetti
1/4 cup parmesan cheese, grated (optional)

Steps:

  • In a pan put olive oil, red pepper, and garlic and sauté briefly.
  • Add anchovy paste to the pan before the garlic starts coloring.
  • Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
  • Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes.
  • Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
  • Sprinkle with parmesan cheese if preferred.

Nutrition Facts : Calories 573.9, Fat 16.6, SaturatedFat 2.4, Cholesterol 2.5, Sodium 257.7, Carbohydrate 89, Fiber 4.9, Sugar 3.8, Protein 16.6

SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)



Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) image

Make and share this Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) recipe from Food.com.

Provided by Redsie

Categories     Spaghetti

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
2 shallots, minced
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 cup chopped fresh basil
1 1/2 lbs loaf whole grain baguette, sliced into 1/2 inch thick slices
8 ounces whole wheat spaghetti
1/2 cup pitted greek kalamata olive
1/4 cup stuffed green olive (stuffed with pimento)
1 tablespoon drained capers
1 garlic clove, chopped

Steps:

  • Preheat oven to 350* F.
  • To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
  • Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
  • To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
  • Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.

Nutrition Facts : Calories 302.4, Fat 5.2, SaturatedFat 0.8, Sodium 647.3, Carbohydrate 59.3, Fiber 3.7, Sugar 7.4, Protein 10.6

SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE



Spaghetti with Spicy Tomato Olive Sauce image

Categories     Olive     Pasta     Tomato     Sauté     Quick & Easy     Winter     Simmer     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti
Accompaniment: grated parmesan

Steps:

  • Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
  • While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.

SPAGHETTI IN A LIGHT OLIVE AND TOMATO SAUCE



Spaghetti In A Light Olive and Tomato Sauce image

This dish has a fresh-from-the-garden taste. A piquant bite of olives. A good crunch of garlic. A sweet smooth of tomatoes!

Provided by Sandra Silver

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

olive oil
3 cloves garlic, chopped (large)
3 large fresh tomatoes, diced
16 green olives, chopped
16 black olives, chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
spaghetti or vermicelli
freshly-grated pecorino cheese or freshly-grated parmesan cheese

Steps:

  • As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil.
  • Warm over medium heat.
  • Put in the garlic and allow it to flavor the oil.
  • Add the fresh tomatoes, green and black olives.
  • Saute for about 4 minutes until warmed.
  • Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs.
  • Toss and sprinkle with the grated cheese.

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