Spaghetti With Olive Oil Tomato And Onion Food

SPAGHETTI WITH OLIVES + FRESH TOMATO SAUCE

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.

SPAGHETTI WITH OIL AND GARLIC (AGLIO E OLIO)

Steps:

• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the garlic, olive oil, 1 teaspoon salt and the red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
• Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.

THREE-PEPPER AND ONION SPAGHETTI

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the fennel seeds and stir for 1 minute, then add all the peppers and the onions. Saute for 8 to 10 minutes, then add the garlic and season with salt and pepper, to taste. When the peppers and onions are tender, add the wine and stir for 30 seconds, then add the stock and tomatoes. Reduce the sauce for 7 to 8 minutes.
• Drain the pasta, drop it into the skillet, and toss it with the butter and the sauce. Transfer the pasta to a serving bowl, sprinkle with a little cheese, top with the basil, and serve immediately.

SPAGHETTI WITH FRESH TOMATOES AND BASIL

Steps:

• Cook spaghetti according to package directions. Only drain spaghetti, do not rinse.
• Meanwhile, cook onions in 1/2 tbs olive oil in a small pot over medium high heat until soft, about 1 minute.
• Reduce heat to low. Add tomatoes, sugar, pepper and salt to taste. Stir to mix.
• Tomatoes should get warm, but not cooked, about 5 minutes.
• When ready to serve add remaining 1/2 tbs oil, basil and spaghetti to tomatoes. Remove from heat, mix well, cover and let rest for 2 minutes. Serve.

CARAMELIZED ONION & GARLIC PASTA

Steps:

• In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

CLASSIC TOMATO SPAGHETTI

Steps:

• Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
• Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
• Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
• Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
• Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
• Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile...
• Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
• Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
• Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
• Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
• Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

TOMATO AND GARLIC PASTA

Steps:

• Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
• Cook the pasta in a large pot of boiling salted water until al dente.
• In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
• Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
• VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.

CREAMY GARLIC AND ONION SPAGHETTI

Steps:

• Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
• Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
• Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

SPAGHETTI AGLIO E OLIO

Steps:

• Bring a pot of salted water to the boil and add the spaghetti. Cook until the spaghetti is soft but still has a little bite.
• While the spaghetti is cooking, remove the seeds from the chillies and finely chop. Peel and finely chop the garlic.
• Heat the olive oil in a large frying pan. Cook the garlic and chillies gently for a few minutes.
• Drain the spaghetti and add to the frying pan, mix to coat with the oil.
• Sprinkle the spaghetti with the parsley, season with salt and serve.

PASTA WITH 15-MINUTE BURST CHERRY TOMATO SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6-8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

SWEET ONION & SAUSAGE SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook sausage in oil for 5 minutes. Add onion; cook 8-10 minutes longer or until meat is no longer pink and onion is tender. , Stir in tomatoes and basil; heat through. Add cream; bring to a boil. Drain spaghetti; toss with sausage mixture. Garnish with cheese if desired.

FRESH TOMATO PASTA (MY FAVOURITE SUMMER PASTA)

Steps:

• To a large bowl, add the tomatoes, herbs, garlic, salt and pepper. Gently toss to combine. Let rest for 10 to 20 minutes at room temperature which will allow the flavours to marinate.
• Bring a large pot of water to a boil and cook the pasta according to the package direction. When ready, drain and then return the pasta to the empty pot. Add all of the fresh tomato mixture and toss to combine. Serve hot.

SPAGHETTI SQUASH WITH TOMATOES

Steps:

• Cook squash til done using any method you prefer- bake, boil, steam, microwave.
• When squash is nearly done, saute onion, green pepper and garlic in olive oil over medium heat until tender. (about 5 minutes).
• Stir in tomatoes, salt and pepper, oregano and basil. Simmer together about 5 minutes more.
• When squash is done, shred with fork, keeping it inside the shell. Toss with butter. Spoon mixture ontop of shredded squash, top with parmesan.

PASTA WITH TOMATOES AND SPINACH

Steps:

• Heat 1 tablespoon of olive oil in a large saute pan.Add the chopped onion along with a small pinch of sea salt. Cook until the onion is translucent and springy. Make sure to stir the onion often to avoid burning.
• Add 3 cloves of minced garlic to the onion and cook for a minute or two.Now add the cherry tomatoes. Cook until they start to break down slightly.Add a tablespoon of balsamic vinegar to the pan followed by 2 tablespoons of red pesto. Stir well, you should have some sauce now. Cook for a minute or two then stir in the black olives.
• Cook the pasta according to the packet instructions. Reserve about half a cup of pasta water before you drain the pasta.
• Add the creme fraîche to the tomatoes one tablespoon at a time stirring all the time. Once all the creme fraîche has been added stir in the grated cheese.Now start slowly adding the pasta water. Again you will need to do this slowly while stirring all the time. Add a few tablespoons at a time making sure the sauce is to your preference. Too much water will result in a watery sauce so go slowly. Season with the remaining salt and pepper.
• Once you have the consistency you like add the spinach. I do this one handful at a time and once that has wilted down add the next handful.Finally, tip the cooked pasta into the pan, stir in the basil and serve immediately. Top with more grated cheese if you wish.

SPAGHETTI WITH OLIVE OIL, TOMATO AND ONION

Steps:

• Put a large pot of water (with ½ tablespoon of salt added), on the stove to boil for the spaghetti. Heat olive oil on medium high heat in a large heavy skillet (one big enough to fit sauce and 1 pound of cooked spaghetti). Saute diced onion until translucent but not browned, about 5 minutes. Add minced garlic and dried red pepper flakes and stir for a minute. Add 2 cups of tomatoes and stir for a minute. Cover skillet with a lid and simmer over moderate heat for about 5 minutes, remove lid and see if the tomatoes are soft enough to mash. If not cover again for a few minutes. When tomatoes are soft mash them. (I use a potato masher and try not to splatter.) Reduce heat and simmer uncovered for 10 minutes or more. Season with salt and freshly ground black pepper to taste. When spaghetti is cooked al dente (according to the brand's directions), take out ½ cup pasta water and then drain spaghetti but leave it wet and quickly add it back to the skillet (now on low heat). Add ½ cup Parmesan cheese and 1/3 to ½ cup pasta water, toss it all up. Add more salt and pepper if desired to taste. Serve with extra parmesan on the table.

SIMPLE SPAGHETTI WITH TOMATO SAUCE

Steps:

• Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
• Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
• Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
• Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.