Kalamata Olive Marinara Recipes

KALAMATA OLIVE BREADSTICK TWISTS WITH MARINARA SAUCE

Steps:

• Heat oven to 350°. Mix tapenade and rosemary.
• Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.

KALAMATA OLIVE TAPENADE

Steps:

• Place the garlic cloves into a blender or food processor; pulse to mince. Add the olives, capers, parsley, lemon juice, and olive oil Blend until everything is finely chopped. Season to taste with salt and pepper.

KALAMATA OLIVE MARINARA

Steps:

• Heat the oil in a pan.
• Add the onion and saute until translucent, about 5-7 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the wine and deglaze the pan.
• Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
• Remove from heat and stir in the basil.
• Puree to the desired consistency. (optional).

CHERRY TOMATO AND KALAMATA OLIVE PENNE

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.

ARTICHOKE AND OLIVE MARINARA SAUCE

Steps:

• In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
• Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
• Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
• Enough for 1 lb of pasta, such as penne.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

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.

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE

Steps:

• Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.