Spaghetti In Red Sauce With Mixed Olives Food

SPANISH SPAGHETTI WITH OLIVES

Steps:

• Bring a large pot of water to boil, and cook pasta according to the package directions.
• In a large skillet, heat olive oil over medium high heat. Add onions, and sauté for 3-5 minutes, until soft. Stir in garlic, and cook for about 1 minute.
• Add oregano and paprika; stirring to combine.
• Add the ground beef to the pan, breaking apart, and cooking until browned.
• Pour in red wine, and cook for 2-3 minutes.
• Add olives and pasta sauce and stir to combine. Let simmer for 10 minutes.
• Season with salt and pepper to taste.
• Drain pasta and toss with sauce to coat.
• Sprinkle with parsley to serve.

SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES

Steps:

• Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
• Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
• Remove the pan from the heat and top with the fresh herbs.

RED SAUCE AND SPAGHETTI

Steps:

• In a food processor, puree the tomatoes to a smooth creamy consistency.
• Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
• Add the tomatoes and season with salt and pepper.
• Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
• To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.

EASY PASTA PUTTANESCA RECIPE

Steps:

• In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
• Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
• Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
• While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
• When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
• Garnish with the remaining olives and capers and fresh parsley. Serve!