Pasta Sauce Of Fire Roasted Tomatoes Artichokes And Kalamata Ol Recipes

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15-MINUTE MEDITERRANEAN PASTA



15-Minute Mediterranean Pasta image

It doesn't get any easier than this Mediterranean-inspired pasta. With just a few simple pantry ingredients, a couple of fresh ingredients, and 15 minutes this easy dinner is ready to serve.

Provided by April Anderson

Categories     Dinner

Time 15m

Number Of Ingredients 10

8 ounces spaghetti
1 garlic clove, smashed
1/4 cup olive oil
Juice from 1/2 a lemon
1/3 cup halved Kalamata olives
1/2 cup roughly chopped sun-dried tomatoes (packed in oil)
1 (10-ounce) jar artichoke hearts, drained and quartered (use the kind marinated in herbs)
2 tablespoons chopped fresh parsley
1/2 teaspoon kosher salt
1 cup crumbled feta cheese

Steps:

  • Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
  • While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
  • Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.

Nutrition Facts : Calories 503 calories, Sugar 3.8g, Sodium 978.8mg, Fat 26.7g, SaturatedFat 8.3g, UnsaturatedFat 16.8g, TransFat 0g, Carbohydrate 53.3g, Fiber 5.5g, Protein 14.9g, Cholesterol 33.4mg

MEDITERRANEAN PASTA IN MINUTES



Mediterranean Pasta in Minutes image

Provided by Tyler Florence

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

Steps:

  • Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
  • Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES



Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

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.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g

PASTA SAUCE OF FIRE ROASTED TOMATOES, ARTICHOKES AND KALAMATA OL



Pasta Sauce of Fire Roasted Tomatoes, Artichokes and Kalamata Ol image

Make and share this Pasta Sauce of Fire Roasted Tomatoes, Artichokes and Kalamata Ol recipe from Food.com.

Provided by Geoffrey

Categories     Penne

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 (14 ounce) cans of hunt's diced fire roasted tomatoes with garlic
1 (4 ounce) can tomato paste with basil garlic and oregano
1/2 cup wine, du-jour
1 cup pitted and halved kalamata olive
1 (14 ounce) can artichoke hearts, tops trimmed and halved

Steps:

  • Combine all ingredients in medium saucepan, stir well and simmer for an hour, or less if taste and texture is yummy.
  • Serve over penne pasta or angel hair with some grated parmesan on top.

Nutrition Facts : Calories 113, Fat 3.8, SaturatedFat 0.5, Sodium 622.9, Carbohydrate 14, Fiber 6.4, Sugar 1.2, Protein 3.8

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