Spaghetti With Tomatoes Arugula Olives And Pangrattato Food

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

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.

SPAGHETTI WITH TOMATOES, ARUGULA, OLIVES AND PANGRATTATO

Steps:

• Pangrattato
• Heat the olive oil in a skillet over medium heat. Sauté the breadcrumbs for 4 to 5 minutes or until just beginning to brown. Add the garlic and crushed red pepper and cook for another minute. Remove from the heat and mix in the parsley and lemon zest. Season to taste with salt and pepper and set aside.
• Pasta
• Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
• While the pasta cooks, put the olive oil in a large skillet over medium-high heat. Add the garlic and cook until just fragrant, about 2 minutes. Reduce the heat to low, add the tomatoes, olives, and crushed red pepper and bring to a simmer cooking until just warmed through; remove from the heat and add the arugula, stirring until it wilts. Season with salt and pepper to taste.
• Drain the pasta, reserving ½ cup of the cooking water, and return the pasta to the pot. Add the tomato mixture and toss to combine well adding a bit of the reserved water if needed to loosen. To serve, top each plate of pasta with a generous sprinkling of the pangrattato.

PASTA WITH CHERRY TOMATOES AND ARUGULA

Steps:

• Combine the cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.
• Meanwhile, bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomatoes, sprinkle on the cheese, and serve.

PASTA WITH ARUGULA AND TOMATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
• Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.

SPAGHETTI WITH TUNA, TOMATOES, AND OLIVES

Steps:

• Combine tomatoes, tuna, olives, parsley, pepper, 3 Tbsp. oil, and 1 tsp. salt in a large bowl.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and add to tomato mixture. Stir vigorously and add more oil as needed to fully coat. Season with salt.
• Transfer pasta to a serving bowl or platter. Drizzle with lemon juice and serve.

PASTA WITH TOMATOES AND ARUGULA

Steps:

• For the pasta, bring water to a boil in a covered pot.
• Chop onion finely and saute in oil in nonstick pan until very soft.
• Wash, trim and coarsely cut tomatoes; coarsely chop in a food processor.
• Wash, trim and dry the arugula and chop coarsely.
• Cook pasta according to package directions.
• Stir onion and arugula into the tomatoes. When pasta is cooked, drain and mix well with the tomato mixture. Season with salt and pepper.