Spaghetti Alle Olive E Pomodoro Spaghetti With Olives And Tomatoes Recipes

SPAGHETTI ALLE OLIVE E POMODORO (SPAGHETTI WITH OLIVES AND TOMATOES)

Steps:

• Heat oil in a large skillet over medium heat. Cook garlic, onion and pepper flakes 5 minutes or until sizzling hot. Add wine or chicken broth and cook until liquid has evaporated, about 3 minutes.
• Drain tomatoes and break up. Add into skillet along with olives and cook 5 minutes. Add oregano and basil, cook on medium for 10 minutes, stirring frequently.
• Prepare pasta according to package directions; drain well. Toss pasta with sauce and Parmesan cheese. Serve immediately.

SPAGHETTI ALLE OLIVE E POMODORO

Steps:

• In a large skillet heat the olive oil, add garlic, onion and red pepper flakes and cook for 5 minutes or until sizzling.
• Stir in wine or chicken stock and cook until liquid evaporates, about 3 minutes.
• Drain the tomatoes and add to skillet along with the olives, cook for 5 minutes; add the oregano and basil, cook and stir as additional 5 to 10 minutes, stirring frequently.
• Prepare the pasta as directed on package, drain well reserving 2 tablespoons of the cooking liquid. Toss the pasta with reserved cooking liquid and cheese; add sauce and toss to coat.
• Serve immediately with fresh crusty bread.

FOCACCIA BARESE AL POMODORO E OLIVE (HOMEMADE ITALIAN FOCACCIA WITH TOMATOES AND OLIVES)

Steps:

• Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
• Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
• Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
• Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
• Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
• Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
• Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.