PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
PASTA WITH CAPERS,OLIVES AND PINE NUTS
This pasta is so easy to make and is a great recipes for the summer. Make sure to use fresh parmesan cheese and not those pre-grated. It makes a big differences.
Provided by Pam Tran
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter and oil in saute pan over medium heat.
- Add garlic and pine nuts reduce heat to low, cook until nuts turns golden.
- Add olives, capers and herbs until heated.
- Cook pasta and drain.
- Add pasta to olive mixture until well incorporated.
- Salt and pepper to taste.
- Garnish with parmesan cheese.
Nutrition Facts : Calories 1019.1, Fat 61.6, SaturatedFat 13.7, Cholesterol 35.4, Sodium 1403.5, Carbohydrate 96.3, Fiber 8.2, Sugar 3, Protein 24.5
PASTA WITH FETA AND GREEN OLIVES
Bold, briny and tangy, this 15-minute pasta is full of personality. Olives are first slightly blistered in oil, drawing out their brininess, then crumbled feta is stirred into the pasta at the end until melty. Keep the feta chunky when breaking it apart so that the squares become soft and creamy, tasting almost baked. Castelvetrano olives are best here for their meaty texture and gentle flavor, but you can also use your preferred olive. Smash them with the flat side of a chef's knife - or even the heel of your palm in a pinch - then use your fingers to pluck the olive flesh off the pit. Any stubborn meat clinging to the pit is fair game to be eaten then and there.
Provided by Yasmin Fahr
Categories easy, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook at a gentle boil until al dente, about 2 minutes less than the package instructions.
- Meanwhile, in a saucepan or skillet, heat the oil over medium-high until shimmering. Add the olives, cooking until they start to blister in spots, 2 to 3 minutes. Remove from the heat, then add in the garlic, lemon zest and red-pepper flakes, stirring constantly for about 30 seconds, then let sit uncovered until the pasta is finished.
- Reserve 1 cup pasta water, drain the pasta, then return it to the pot over medium-low heat. Pour in the olive mixture, the lemon juice and ¾ cup pasta water, and stir well for 1 to 2 minutes until the noodles are coated in a smooth, glossy sauce, adding more water if needed. Turn off the heat, stir in the feta and let it soften and melt slightly. Finish with a grind or two of black pepper and a sprinkle of red-pepper flakes, if desired. Season to taste with salt, and serve immediately.
SPICY PASTA WITH CAPERS AND OLIVES
I have been in search of a Spaghetti Puttanesca that I could fix at home that compares with one they used to serve at Florentines. Add a few shrimp and this one comes very close. It is from "Cooking with Grace" (Grace Pilato) and it is oh so good (I can hardly think of capers and Kalamata olives without salivating!).
Provided by SharleneW
Categories European
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat large skillet over medium-high heat.
- Add oil.
- When oil is hot, add the anchovies.
- Mash the anchovies in the olive oil and sauté for 45 seconds.
- Add the onion and sauté for 2 minutes, until tender.
- Add the garlic and sauté for another 2 minutes.
- Add the seeded, chopped tomatoes, tomato paste and wine.
- Bring to a boil and boil for 2 minutes.
- Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
- Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
- Taste for seasoning and adjust spices accordingly.
- Cook the pasta according to package directions.
- Drain pasta and toss with sauce.
- (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
- Sprinkle with grated cheese.
Nutrition Facts : Calories 444, Fat 7.8, SaturatedFat 1.2, Cholesterol 6, Sodium 695.2, Carbohydrate 72.9, Fiber 6.8, Sugar 10.5, Protein 15.2
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