Pasta With Uncooked Tomatoes Basil Capers Olives And Feta Recipes
PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA
This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.
Provided by Eat Your Vegetables
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
- Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.
Nutrition Facts : Calories 449.3, Fat 13.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 420.9, Carbohydrate 74.9, Fiber 11.8, Sugar 4.2, Protein 10
PASTA WITH ROASTED TOMATOES AND CAPERS
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.
Nutrition Facts : Calories 432 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g
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, BLACK OLIVES AND CAPERS
This recipe is much like a puttanesca sauce but without the anchovies. It can be salty so be sure to rinse the olives and capers, especially if you can't find low-salt tomatoes. It's from a cookbook called "Pasta Light" which I've had for 15 years. I wanted to post it here to save it. My picky husband will eat this straight from the pan, before it even goes onto the pasta. Best served with "strand" pasta like spaghetti or linguine, rather than shapes. The recipe doubles well - I often double and freeze half.
Provided by Newlee
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 537.7, Fat 9, SaturatedFat 1.3, Sodium 534, Carbohydrate 98.1, Fiber 6.7, Sugar 8.7, Protein 16.9
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