Pasta With Tomatoes Capers Olives And Breadcrumbs Recipes

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PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped 2 ounces
Salt
freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE



Spaghetti with cherry tomato & black olive sauce image

A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

250g spaghetti
200g cherry tomato , halved
3 tbsp extra-virgin olive oil
small bunch basil , leaves torn and stems removed
10 good quality black olives (not in brine), roughly chopped
1 tbsp caper , drained and rinsed
zest and juice 1 lemon
shaved parmesan (or vegetarian alternative), to serve

Steps:

  • Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.
  • Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

Nutrition Facts : Calories 613 calories, Fat 21 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 90 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.5 milligram of sodium

PASTA PUTTANESCA



Pasta Puttanesca image

Super quick to prepare and full of flavor pasta dish that makes a perfect weeknight dinner!

Provided by Aleksandra

Categories     Main Course

Time 25m

Number Of Ingredients 14

8 oz (225g) spaghetti pasta
1 tablespoon olive oil
1 teaspoon butter (or olive oil)
5 cloves garlic (finely chopped (with a knife))
½ teaspoon chili flakes (or to taste)
10 anchovies in oil (drained and roughly chopped)
15 kalamata olives (or black) (pitted and cut in half)
2 tablespoons capers (drained and rinsed)
1 can crushed tomatoes (14 oz / 400g) (or tomato passata/tomato puree)
½ cup pasta cooking water
½ teaspoon sugar (optional)
salt and black pepper (to taste)
3 tablespoons chopped parsley (to serve)
grated parmesan (to serve)

Steps:

  • Cook the spaghetti al dente (it should have a bite to it) in a small amount of well-salted water. Reserve about a ½ cup of the pasta cooking water (!).
  • Prepare the ingredients: finely chop the garlic (do not use a garlic press), roughly chop the anchovies, drain and rinse the capers, and cut the olives in half.
  • Heat the olive oil and butter in a large frying pan, add the garlic, chili flakes, and anchovies, cook over medium-low heat, stirring, for 1 minute.
  • Add the olives, capers, crushed tomatoes/passata, and pasta cooking water. Bring to a boil, reduce the heat to low and cook for 15 minutes (stirring from time to time) until the sauce is thickened. After this time, season the sauce lightly with salt and pepper. Be careful with adding salt, because anchovies, olives, and capers are already salty. Take the pan off the heat.
  • Add the cooked pasta to the pan, toss with the sauce.
  • Sprinkle with chopped parsley, grated parmesan, and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 645 kcal, ServingSize 1 serving

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Make and share this Pasta With Tomatoes, Capers, Olives and Breadcrumbs recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons extra virgin olive oil
5 garlic cloves, 2 sliced, 3 minced
1/2 cup fresh breadcrumb
1/2 teaspoon hot red pepper flakes
2 (14 ounce) cans petite diced tomatoes, with juice
4 tablespoons capers, rinsed and coarsely chopped
1 cup green olives (4 ounces) or 1 cup black olives, pitted and coarsely chopped (4 ounces)
salt & freshly ground black pepper
1 lb spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/3 cup freshly grated parmesan cheese (optional)

Steps:

  • 1. Combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard (or use as a garnish later), then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • 2. Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • 3. Meanwhile heat water to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

PASTA WITH EGGPLANT, CAPERS, AND OLIVES



Pasta with Eggplant, Capers, and Olives image

Provided by Giovanna Tabanelli

Categories     Olive     Pasta     Eggplant     Summer     Capers     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 17

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
1 1/2 teaspoons kosher salt
2 tablespoons salt-packed capers *
1 red bell pepper
4 cups vegetable oil
10 green Bella di Cerignola olives, pitted*
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 anchovy fillet, rinsed and chopped
2 tablespoons dry white wine
1 lb penne rigate or fusilli
Special Equipment
a deep-fat thermometer

Steps:

  • Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
  • While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
  • Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
  • When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
  • Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
  • Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
  • Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
  • *Available at specialty foods shops and chefshop.com.

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