Pasta With Sauteed Tomatoes Olives And Artichokes Recipes

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES

Steps:

• In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
• Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

PASTA WITH SUN-DRIED TOMATOES, OLIVES, ARTICHOKES AND CAPERS

Steps:

• Rinse artichokes, remove tough outer leaves, and trim stems. Then quarter artichokes lengthwise. Drain tomatoes, reserving 2-3 tablespoons oil. Cut tomatoes into strips. Peel and finely chop garlic.
• Cook pasta in salted boiling water until al dente.
• In a skillet over medium heat, fry artichokes in reserved sun-dried tomato oil, stirring, about 5 minutes. Add garlic, wine and tomatoes and braise 1-2 minutes more. Stir in olives, capers, parsley and drained pasta. Season with salt and pepper divide pasta among plates. Serve with Parmesan.

LINGUINE WITH ARTICHOKE-TOMATO SAUCE

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

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 SAUTEED TOMATOES, OLIVES AND ARTICHOKES

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add cherry tomatoes, olives and artichokes; cook 5 minutes or until thoroughly heated.
• Place pasta in a large bowl.
• Add tomato mixture, basil, cheese, salt and pepper; toss well and serve.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS

Steps:

• Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

ARTICHOKE TOMATO PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce, basil, oregano, pepper and cumin. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Stir in artichokes and 2 tablespoons parsley. Simmer, uncovered, 5 minutes longer. Drain pasta; toss with artichoke mixture. Sprinkle with Parmesan cheese and remaining parsley.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS

Steps:

• Prepare pasta according to package instructions.
• In a large skillet, heat olive oil and saute onions till they start to turn clear.
• Add the garlic and saute briefly. Don't let it brown.
• Add the tomatoes, breaking them up with your hands or a spoon.
• Stir in the rest of the ingredients.
• Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.