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.
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
CHERRY TOMATO AND KALAMATA OLIVE PENNE
This is the most incredible pasta recipe I have. It is simple to make and dangerously addictive. If you are looking for a new recipe that is incredibly delicious, beautiful and will get you compliments you have found it. Even people who dislike tomatoes, olives or both cannot resist this pasta once they have tasted it. It is my adaptation of a recipe I found in 'Everyday Food'. Enjoy!
Provided by JP834618
Categories Penne
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 764.7, Fat 29, SaturatedFat 9.1, Cholesterol 33, Sodium 956.9, Carbohydrate 95.1, Fiber 6.7, Sugar 5.5, Protein 31.1
PASTA WITH KALAMATA OLIVES AND ROASTED GRAPE TOMATO SAUCE
A restaurant worthy pasta dish filled with wonderful flavours such as roasted tomatoes, capers, kalamata olives, and feta cheese.
Provided by Rosie in Michigan
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
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 (I think you can use any baking dish!). Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.).
- Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven - if using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't burn - this happens very quickly.
- 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 plates; sprinkle with pine nuts and serve.
Nutrition Facts : Calories 789.8, Fat 32.2, SaturatedFat 9.9, Cholesterol 40.1, Sodium 936.8, Carbohydrate 103.4, Fiber 8, Sugar 4, Protein 24.4
More about "pasta with kalamata olives and roasted grape tomato sauce recipes"
ROASTED GRAPE TOMATOES AND GARLIC PASTA - ALL OUR WAY
From allourway.com
5/5 (29)Total Time 30 minsCategory Pasta Dish, SideCalories 357 per serving
- Toss tomatoes and garlic with 2 Tablespoons of olive oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes.
- While the tomatoes and garlic are roasting, cook the pasta in a large pot of boiling salted water according to directions; reserve 1 cup pasta water **, then drain. Make sure the pasta is al dente.
- Toss the arugula and baby spinach with remaining 2 tablespoons of olive oil in a large bowl; season with salt, black pepper, and pepper flakes. Add the pasta, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency.
10 BEST PASTA WITH KALAMATA OLIVE RECIPES | YUMMLY
From yummly.com
ROASTED GRAPE TOMATOES AND GARLIC IN OLIVE OIL RECIPE …
From foodandwine.com
RECIPE: WHOLE GRAIN PASTA & TOMATO SAUCE WITH …
From blueapron.com
SIMPLE FRESH GRAPE TOMATO SAUCE | PASTA-BASED VEGAN …
From pastabased.com
20 MINUTE KALAMATA OLIVE, TOMATO AND CAPER PASTA
From nutmegnanny.com
THIN SPAGHETTI WITH TOMATOES, KALAMATA OLIVES, FETA, AND …
From foodandwine.com
Occupation Culinary Director at Large, Food & WineTotal Time 25 mins
- Stir together tomatoes, pasta, stock, 2 cups water, 1 teaspoon salt, and crushed red pepper in a large saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until pasta is slightly softened, about 5 minutes.
- Crush tomatoes in saucepan using the back of a spoon. Cook over medium-high, stirring occasionally, until pasta is al dente and liquid thickens and reduces slightly, about 6 minutes. (If needed, add additional water, 1 tablespoon at a time, until sauce reaches desired consistency.)
- Stir in olives, black pepper, and remaining 1/2 teaspoon salt. Divide pasta mixture evenly among 4 bowls. Sprinkle with feta, mint, and oregano; drizzle with oil.
GRAPE TOMATO, OLIVE, AND SPINACH PASTA RECIPE | MYRECIPES
From myrecipes.com
5/5 (27)Calories 305 per servingServings 4
- Bring a large saucepan of water to a boil. Add pasta; cook 8 minutes or until al dente, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
- Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds. Add tomatoes, broth, salt, black pepper, and olives; cook 6 minutes or until tomatoes begin to break down, stirring occasionally. Add pasta and 1/2 cup reserved cooking liquid to pan; simmer 2 minutes. Stir in spinach and basil; cook 2 minutes or until greens wilt. Divide pasta mixture evenly among 4 bowls; top with Parmesan cheese. Serve immediately.
PASTA WITH GRAPE TOMATOES - NO PLATE LIKE HOME
From noplatelikehome.com
SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE
From foodandwine.com
ROASTED TOMATO PASTA PUTTANESCA - THE WOKS OF LIFE
From thewoksoflife.com
10 BEST PASTA WITH KALAMATA OLIVE RECIPES | YUMMLY
From yummly.com
PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE
From ladymoonfarms.com
THE BEST PASTA PUTTANESCA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
10 BEST PASTA WITH KALAMATA OLIVE RECIPES | YUMMLY
From yummly.com
ROASTED GRAPE TOMATO PASTA — UNWRITTEN RECIPES
From unwrittenrecipes.com
THESE JARRED TOMATO SAUCES ACTUALLY TASTE LIKE THEY COULD BE …
From spoonuniversity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #pasta #dietary #pasta-rice-and-grains #4-hours-or-less
You'll also love