Kalamata Olive Marinara Recipes

KALAMATA OLIVE MARINARA

Steps:

• Heat the oil in a pan.
• Add the onion and saute until translucent, about 5-7 minutes.
• Add the garlic and saute until fragrant, about 1 minute.
• Add the wine and deglaze the pan.
• Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
• Remove from heat and stir in the basil.
• Puree to the desired consistency. (optional).

KALAMATA OLIVE BREADSTICK TWISTS WITH MARINARA SAUCE

Steps:

• Heat oven to 350°. Mix tapenade and rosemary.
• Separate breadsticks; roll or press each breadstick until 2 1/2 inches wide. Spread 1 teaspoon tapenade mixture evenly down center of each breadstick. Roll up breadsticks lengthwise in jelly roll fashion. Cut each lengthwise in half; twist each piece 2 or 3 times. Place on ungreased cookie sheet.
• Bake 10 to 15 minutes or until golden brown. Serve warm with marinara sauce for dipping.

MARINATED KALAMATA OLIVES

Steps:

• Combine all ingredients and marinate for three days before serving.

ARTICHOKE AND OLIVE MARINARA SAUCE

Steps:

• In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
• Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
• Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
• Enough for 1 lb of pasta, such as penne.