Spaghetti With Olives Fresh Tomato Sauce Food

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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 FRESH TOMATO SAUCE RECIPE BY TASTY

Steps:

• Cook spaghetti in boiling salted water until it's al dente. Reserve 1 cup (235 ml) of the pasta water before draining.
• While the spaghetti is cooking, heat olive oil in a large pan (it should be large enough to toss the pasta in). Add garlic and tomatoes, and stir until well-incorporated. Season with salt and pepper.
• Cook tomatoes down for 5 minutes until they soften and release some of their juices.
• Then add the wine and allow that to reduce for 5-10 minutes until you're left with a syrupy sauce.
• Add the pasta to your sauce, along with a splash of pasta water and toss to coat it for about 1-2 minutes so the pasta finishes cooking and absorbs the flavor of the sauce.
• Add the parmesan and basil. Add another small splash of pasta water, if needed. Toss until the cheese is melted down and you're left with a smooth sauce.
• Gradually add small amounts of pasta water, as needed, until the sauce reaches your desired smoothness.
• Top off with extra parmesan and basil and serve immediately.
• Enjoy!

SPAGHETTI SAUCE WITH FRESH TOMATOES

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion and garlic powder; cook and stir until onion is translucent, about 5 minutes. Add tomatoes, sugar, basil, parsley, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, until sauce thickens, 1 to 2 hours.

SPAGHETTI IN A LIGHT OLIVE AND TOMATO SAUCE

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.

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.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the chilli, shallots, oil, lemon zest, vinegar, sugar and tomatoes into a big mortar. If yours isn't big enough, put it all in a bowl and just use the pestle in that. Add a good amount of sea salt and freshly ground black pepper and bash everything together.
• Drain the pasta and toss together with the tomato mixture and mozzarella. Scatter over the basil and serve immediately.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Cook pasta according to package directions; drain and set aside.
• While pasta is cooking, heat 2 T of the olive oil in a medium-size saucepan over medium heat.
• Add garlic and cook for 2 minutes or until fragrant.
• Add tomatoes, vinegar, Worcestershire sauce, salt, pepper and tomato paste to pan and turn heat to medium-high.
• Cook for about 10 minutes or until tomatoes have begun to lose their shape.
• Stir in remaining tablespoon olive oil and basil.
• Place pasta in large bowl and stir in sauce and Parmesan cheese.
• Serve immediately.

FRESH TOMATO SPAGHETTI SAUCE

Steps:

• To cook pasta sauce, heat olive oil over medium heat in a large iron skillet or heavy saucepan.
• Add onion, basil, garlic oregano and salt.
• Saute until onion is tender, approximately 5 minutes.
• Add tomato, parsley and sugar; heat to a boil; reduce heat and simmer, uncovered for about 2 hours, stirring often or until sauce has thickened.
• Remove parsley.
• Brown meat add to sauce.
• If needed add tomato sauce for consistency
• Serve over cooked spaghetti or other Italian pasta and top with Parmesan cheese.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of water to a boil and salt it. Put the butter or oil in an 8- or 10-inch skillet over medium heat. When the butter melts or the oil is hot, add the tomatoes and turn the heat to high.
• Cook, stirring occasionally, until the tomatoes begin to juice up, then turn the heat to low and cook, stirring occasionally, until the sauce thickens.
• Cook the pasta until it is tender but firm. Drain and toss with the tomatoes and cheese. Season with salt and pepper to taste, toss again, and serve immediately.
• Add about 1 teaspoon minced garlic to the butter or oil, just before the tomatoes. Garnish with minced fresh parsley instead of Parmigiano-Reggiano.
• Add about 1 tablespoon minced shallot to the butter or oil.
• Cook the tomatoes with a couple of branches of basil, remove them before serving, and stir about 1/2 cup or more roughly chopped basil leaves into the pasta.
• Toss the pasta with about 1 cup cubed (1/2 inch or less) mozzarella, preferably fresh.
• Add hot red pepper flakes to taste along with the tomatoes.
• Fresh Tomatoes should always be cored before being used (remove a cone-shaped wedge from the stem end). Peeling is optional-if you object to little bits of skin in your sauce, it's worth the effort. Just drop the tomatoes into boiling water for ten seconds, remove with a slotted spoon, and slip the peel right off. (Alternatively, you can also fish out the skin as the sauce simmers; it automatically separates from the flesh.)

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE

Steps:

• Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
• Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

TOMATO AND OLIVE SAUCE

Steps:

• In large saute pan, heat the oil over medium high heat. When almost smoking, add the olives, capers and red pepper flakes and saute for 3 minutes.
• Reduce heat to low, carefully pour in marinara sauce and simmer until the flavors blend, about 10 minutes.
• Stir in fresh basil.
• Serve over pasta of choice.

OVEN ROASTED FRESH TOMATO SAUCE WITH SPAGHETTI

Steps:

• Preheat the oven to 400°F.
• Cut tomatoes into 1-inch chunks, discarding the cores. Place tomatoes in a large bowl. Mix in the olive oil, garlic, sugar, salt, basil and pepper.
• Pour into an oven-proof baking dish just large enough to hold the chopped tomato in a shallow layer. Roast in the oven for about 40 minutes, stirring lightly just once about halfway. The tomato should cook down to soft chunks and the juices should roast until slightly thickened (it will thicken a little as it cools down). If you don't like tomato peel, pull out the pieces that stick out at this point.
• Drain the cooked spaghetti and return to the hot pot. Pour in the roasted tomatoes and the juices, plus the cheeses. Mix well.
• Serve immediately garnished with fresh basil.