Olives Tomatoes And Zucchini Red Sauce Over Fettuccini Recipes

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

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.

OLIVES, TOMATOES, AND ZUCCHINI RED SAUCE OVER FETTUCCINI

Steps:

• Sauce:.
• Over medium heat, cook the onion and garlic until soft, about 4 minutes.
• Add the canned tomatoes with juice, dried parsley, and dried basil and cook 10 minutes more.
• Puree the sauce using a food processor or blender, and return to heat.
• Add the wine, fresh tomatoes, and zucchini and simmer 10 minutes.
• Stir in olives, fresh parsley and fresh basil.
• Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper. If sauce is too thick, add a little water to thin it out a bit.
• Pasta:.
• Boil about 4 cups of water with 1 tbls. salt.
• Add the fettuccini and cook as directed on the package(about 10 inutes).
• Drain the noodles, toss lightly in about 1 cup of the sauce, then top with remaining sauce.
• Garnish with parsley sprigs and Parmesan cheese.