Pasta With Olive Sauce Recipes

PASTA WITH OLIVE SAUCE

Pasta with Olive Sauce image

Love olives? Make a meatless pasta dish bursting with tomatoes and olives.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 cups uncooked penne pasta (about 12 oz)
1/2 cup pitted kalamata olives, quartered
1 tablespoon olive or vegetable oil
1 tablespoon finely chopped fresh oregano leaves
1/4 teaspoon crushed red pepper flakes
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, undrained
1 can (8 oz) Muir Glen™ organic tomato sauce
2 tablespoons finely chopped fresh parsley

Steps:

Cook pasta as directed on package.
Meanwhile, in 4-quart saucepan, heat remaining ingredients except parsley to boiling over medium-high heat, breaking up tomatoes with a spoon. Reduce heat; simmer uncovered about 15 minutes or until sauce is slightly thickened.
Drain pasta. Stir pasta and parsley into sauce. Cook, stirring frequently, until thoroughly heated.

Nutrition Facts : Calories 480, Carbohydrate 86 g, Cholesterol 0 mg, Fat 1, Fiber 7 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 9 g, TransFat 0 g

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

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.

BLACK OLIVE PASTA SAUCE.

Black Olive Pasta Sauce. image

Make and share this Black Olive Pasta Sauce. recipe from Food.com.

Provided by Tisme

Categories European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 garlic cloves (crushed and chopped)
1 teaspoon fresh chili pepper (deseeded and chopped)
125 ml oil
225 g plum tomatoes (fresh chopped roughly)
1 pinch salt and pepper
1 tablespoon capers (drained and chopped)
100 g black olives (stoned and halved)
1 tablespoon parsley (chopped)

Steps:

Heat the oil in a deep pan, and add the garlic and chili and cook over a medium heat until they are a golden colour.
Peel the tomatoes and chop roughly, add these to the pan, and season with the salt and pepper, cook over a low heat for about 20 minutes or until the sauce thickens.
Before serving add the capers, olives and parsley.
Serve with cooked pasta.

Nutrition Facts : Calories 297.5, Fat 31.7, SaturatedFat 4.1, Sodium 285.3, Carbohydrate 4.5, Fiber 1.6, Sugar 1.5, Protein 0.9

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