Pasta With Spicy Tomato Olive Sauce Recipes

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SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

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
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, optional

Steps:

  • 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.
  • In 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.

SPAGHETTI WITH SPICY TOMATO OLIVE SAUCE



Spaghetti with Spicy Tomato Olive Sauce image

Categories     Olive     Pasta     Tomato     Sauté     Quick & Easy     Winter     Simmer     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup brine-cured black olives, pitted and cut lengthwise into slivers
2 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons extra-virgin olive oil
2 (14- to 15-oz) cans stewed tomatoes
1/2 teaspoon salt, or to taste
1 lb spaghetti
Accompaniment: grated parmesan

Steps:

  • Cook olives, garlic, and red pepper flakes in oil in a 12-inch nonstick skillet over moderate heat, stirring, until garlic is golden, about 2 minutes. Stir in tomatoes and salt and simmer, stirring occasionally and breaking up large pieces of tomato, until sauce is slightly thickened, 10 to 15 minutes.
  • While sauce is simmering, cook spaghetti in a 6- to 8-quart pot of boiling salted water until al dente.
  • Drain spaghetti in a colander and add to sauce. Cook, tossing, over moderately low heat until pasta is coated, 30 seconds to 1 minute.

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE



Spicy Roasted Tomato and Ricotta Pasta Sauce image

Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.

Provided by SunnyDaysNora

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h35m

Yield 12

Number Of Ingredients 17

2 ½ pounds Roma tomatoes, cored and halved lengthwise
5 tablespoons olive oil, divided
2 tablespoons minced garlic
1 ¼ teaspoons salt, divided
½ teaspoon ground black pepper
2 tablespoons white sugar
2 tablespoons Italian seasoning
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
19 ounces ground hot Italian sausage
½ sweet onion, halved and thinly sliced
1 (8 ounce) container ricotta cheese
1 ounce grated Parmesan cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
  • Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
  • Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
  • Return baking sheet to the oven and bake for an additional 20 minutes.
  • Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
  • Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 9.8 g, Cholesterol 31.8 mg, Fat 16 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 590.3 mg, Sugar 5.2 g

PASTA WITH SPICY TOMATO SAUCE



Pasta with Spicy Tomato Sauce image

The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.

Provided by Martha Rose Shulman

Time 40m

Yield Serves 6

Number Of Ingredients 8

1 (28-ounce) can chopped tomatoes in juice
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 small dried red chili pepper, crumbled, or 1/4 teaspon red pepper flakes
Salt to taste
1 teaspoon dried oregano or 2 teaspoons slivered fresh basil
1 pound penne, bucatini, pericatelli, or spaghetti
1/2 cup freshly grated Pecorino Romano or Parmesan

Steps:

  • Begin heating a large pot of water for the pasta.
  • Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
  • When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.

Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams

FUSILLI WITH FRESH TOMATO AND OLIVE SAUCE



Fusilli with Fresh Tomato and Olive Sauce image

Provided by Erin Renouf Mylroie

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Parmesan     Summer     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 11

1/4 cup olive oil
1 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1 medium onion, chopped
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
1 1/2 pounds plum tomatoes (about 8 large), chopped
2 tablespoons tomato paste
2 tablespoons red wine vinegar
1 pound fusilli, freshly cooked
1 1/2 cups coarsely grated Parmesan cheese (about 4 ounces)
1 cup chopped fresh basil

Steps:

  • Heat olive oil in heavy large pot over medium-high heat. Add olives, chopped onion, chopped garlic and crushed red pepper and sauté until onion begins to soften, about 4 minutes. Add tomatoes and tomato paste and stir until tomatoes are just warmed through, about 2 minutes. Mix in red wine vinegar. Add cooked pasta, 1 cup Parmesan cheese and fresh basil and toss to combine. Season to taste with salt and pepper. Transfer to large bowl. Serve with remaining Parmesan cheese.

SPICY PASTA WITH TOMATO & BACON SAUCE



Spicy Pasta With Tomato & Bacon Sauce image

This is my Dad's recipe - boy is it terrific! Careful with the red pepper flakes though - first time he made it - Wowzers!! It was a little too spicy! In my opinion this sauce tastes even better the second day!

Provided by Mom2Rose

Categories     Spaghetti

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb bacon, sliced thickly
3 tablespoons olive oil
2 large onions, coarsely chopped
3 large garlic cloves, minced
2 (28 ounce) cans diced tomatoes, with juice
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 cup parsley (optional)
1 lb pasta, your choice (cooked)

Steps:

  • Fry bacon until crisp and drain (reserve 1 tablespoons in skillet).
  • Set bacon aside to cool.
  • Add olive oil and onions to skillet.
  • Saute onions until wilted, about 5 minutes.
  • Stir in garlic, tomatoes, salt, sugar and pepper flakes.
  • Cook your choice of pasta in the meantime.
  • Simmer 30 minutes to reduce liquid.
  • Crumble bacon and add to sauce along with parsley if desired.
  • Remove sauce from heat.
  • Toss cooked pasta with sauce and top with parmesan cheese if desired.
  • ENJOY!

Nutrition Facts : Calories 1145.8, Fat 63.8, SaturatedFat 18.9, Cholesterol 77.1, Sodium 1265.7, Carbohydrate 111.4, Fiber 9.8, Sugar 18.8, Protein 32.5

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