spaghetti with olives and tomato sauce

Discussion in 'Pasta' started by scarlettchasingroses, Mar 4, 2005.

  1. scarlettchasingroses

    scarlettchasingroses strawberry tart

    Messages:
    8,291
    Likes Received:
    3
    the recipes comes from everyday italian on the food network.....

    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

    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.

    Simple Tomato Sauce:
    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, optionalIn 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.

    Yield: 6 cups
     
  2. cerridwen

    cerridwen in stitches

    Messages:
    18,126
    Likes Received:
    7
    mmm, how wonderfully italian looking :) I adore olives...
     
  3. DBG

    DBG Member

    Messages:
    23
    Likes Received:
    0
    I like olive too, are there any that you would suggest?
     
  4. FrozenMoonbeam

    FrozenMoonbeam nerd

    Messages:
    4,077
    Likes Received:
    1
    kalamata olives are fantastic, as are big, juicy Chilean ones. I'm not a fan of black spanish olives, the ones that only taste like oil.
     
  5. myself

    myself just me

    Messages:
    3,825
    Likes Received:
    4
    Italians usually have delicious food.
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.
    Dismiss Notice