Tomato Sauce With Olives 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.

FRESH TOMATO SAUCE WITH OLIVES

Steps:

• Bring water to boil in a covered pot for pasta.
• Cut the garlic in half and, with food processor running, put through the feed tube to mince.
• Wash, trim and cut the tomatoes in half; squeeze out seeds, and cut tomatoes into large chunks.
• Pit the olives and cut up; wash the basil and cut up. Add the tomatoes, olives, basil and olive oil to the processor, and process until coarsely pureed. Spoon into a serving bowl, and season with salt and pepper.
• Cook the tortellini according to package directions.
• Coarsely grate the cheese.
• When pasta is cooked, drain and mix immediately with the sauce. Sprinkle cheese on top.

COD WITH TOMATOES, OLIVES, AND CAPERS

Steps:

• Heat oil in a Dutch oven or deep skillet over medium high heat. Add garlic and onion and saute, stirring until the onions begin to soften, about 3 minutes. Add oregano and thyme, stir. Add tomatoes, olive, capers and about half the parsley. Simmer until tomatoes cook down to a chunky sauce.
• Sprinkle fish with salt on both sides. Push some of the sauce to one side of the pan and spread the rest thinly over the bottom of the pan. Place the fish on top of the sauce in the bottom of the pan and cover with the sauce that you previously pushed aside. Cover the pan and simmer over medium heat until the fish is opaque and flakes easily, about 10 minutes.
• Sprinkle the remaining parsley over the fish and serve.

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.

CHICKEN BREAST WITH TOMATO OLIVE SAUCE

Steps:

• Mix basil, garlic powder, thyme and pepper and rub into both sides of chicken. Cover and let stand for 30 minutes.
• Melt 2 Tbs. butter and olive oil in a heavy skillet over high heat. Add chicken and saute until golden brown, about 5 minutes per side. Transfer to plate.
• Melt 3 Tbs. butter in heavy skillet over medium-high heat. Add onion and saute until softened.
• Add garlic and tomatoes and cook 2 minutes.
• Add olives and cook 5 minutes more, stirring frequently.
• Season with salt and pepper to taste and serve over chicken breasts.

TOMATO SAUCE WITH OLIVES

Steps:

• In a large saute pan, heat the oil over a medium-high flame. When almost smoking, add the olives and 1 1/2 teaspoons of red pepper flakes, and sauté for 3 minutes. Reduce the heat to low, carefully pour in the marinara sauce, and simmer until the flavors blend, about 10 minutes. Stir in the basil, and season the sauce with more pepper flakes to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

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.