Pasta With Uncooked Tomato And Olive Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

PASTA WITH FRESH TOMATO SAUCE



Pasta with Fresh Tomato Sauce image

Capture the pure taste of summer with this pasta. The secret: using raw, fresh tomatoes that have never seen the inside of a refrigerator for the tomato sauce. Recipe copyright 2012 by Eugenia Bone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)
1/4 cup fresh basil leaves
1 tablespoon flat-leaf parsley
1 tablespoon chopped garlic (from 2 garlic cloves), plus more if desired
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1 pound spaghetti or spaghettini
Grated Parmesan cheese, for serving (optional)

Steps:

  • Finely chop tomatoes, basil, parsley, and garlic, and mix together with oil (or pulse ingredients, including oil, in a food processor to blend).
  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the raw sauce. Transfer to 6 shallow bowls, and drizzle with oil. Serve with cheese.

FRESH TOMATO PASTA



Fresh Tomato Pasta image

This is an extremely simple pasta recipe that I love to make when I don't really feel like cooking! I use rigatoni, but you can use whatever pasta you prefer. This is especially delicious with tomatoes fresh from your garden. Serve with garlic bread and a simple lettuce salad with Italian dressing.

Provided by Langu

Categories     Main Dish Recipes     Pasta

Time 22m

Yield 2

Number Of Ingredients 6

1 (8 ounce) package dry pasta
1 clove garlic
1 medium tomato
1 teaspoon dried basil
1 tablespoon olive oil
1 pinch salt

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
  • Coarsely chop the tomato and transfer to a small bowl. Sprinkle the tomato chunks with basil, olive oil, and salt. Set aside.
  • Once the water is boiling, stir in the rigatoni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander, and then return the pasta to the pot.
  • Pour the tomato mixture over the pasta and toss to mix.

Nutrition Facts : Calories 501.5 calories, Carbohydrate 82.2 g, Cholesterol 134.4 mg, Fat 12 g, Fiber 4.3 g, Protein 17.1 g, SaturatedFat 2.6 g, Sodium 33.4 mg, Sugar 7 g

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

NO-COOK FRESH TOMATO SAUCE



No-Cook Fresh Tomato Sauce image

Try this sauce at times when you have a box of pasta or a store-bought pizza shell and need a sure-fire topping. Dinner is served. -Julianne Schnuck, Taste of Home Designer

Provided by Taste of Home

Time 15m

Yield about 3-1/2 cups.

Number Of Ingredients 7

1-1/2 pounds assorted fresh tomatoes, coarsely chopped (about 4-1/2 cups)
1/3 cup minced fresh basil
1 tablespoon olive oil
2 garlic cloves, coarsely chopped
Salt and pepper to taste
Hot cooked angel hair pasta or spaghetti
Grated Parmesan cheese

Steps:

  • Place tomatoes in a large bowl; stir in basil, oil and garlic. Season with salt and pepper to taste. Let stand at room temperature until juices are released from tomatoes, 30-60 minutes, stirring occasionally., Serve with hot pasta. Sprinkle with cheese.

Nutrition Facts : Calories 64 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

PASTA WITH UNCOOKED TOMATO AND OLIVE SAUCE



Pasta with Uncooked Tomato and Olive Sauce image

Categories     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Mozzarella     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 9

3 medium vined ripened tomatoes, seeded and chopped
1 medium yellow bell pepper, chopped fine
2 garlic cloves, to taste, minced
1 cup coarsely grated mozzarella (about 4 ounces)
1/2 cup Niçoise or other brine-cured black olives, pitted and halved
3 Tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar, or to taste
1/2 pound cavatappi (sometimes called tortiglioni or serpentini) or other spiral shaped pasta such as rotini
3/4 finely chopped mixed fresh herbs such as basil, parsley, and mint leaves

Steps:

  • In a large bowl combine tomatoes, bell pepper, garlic, mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
  • While sauce is standing, in a 6-quart kettle bring 5 quarts salted water to a boil. Add pasta and cook until_al dente_.
  • Drain pasta well and transfer to bowl containing sauce. Add herbs and toss well.

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

TOMATO AND OLIVE SAUCE



Tomato and Olive Sauce image

Good sauce for olive lovers. I use it with my Recipe #421238 as the base. You can use any marinara sauce.

Provided by queenbeatrice

Categories     Sauces

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 1/2 cups mixed olives, pitted and halved
1/4 cup capers
1 1/2 teaspoons red pepper flakes
1/4 cup basil, fresh, thinly sliced
4 cups marinara sauce

Steps:

  • In large saute pan, heat the oil over medium high heat. When almost smoking, add the olives, capers and red pepper flakes and saute for 3 minutes.
  • Reduce heat to low, carefully pour in marinara sauce and simmer until the flavors blend, about 10 minutes.
  • Stir in fresh basil.
  • Serve over pasta of choice.

Nutrition Facts : Calories 367.1, Fat 25, SaturatedFat 3.4, Sodium 1897.5, Carbohydrate 32.2, Fiber 3.2, Sugar 22.3, Protein 5.7

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.

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA



Pasta With Uncooked Tomatoes, Basil, Capers, Olives and Feta image

This pasta dish is perfect to highlight the fresh flavor of heirloom tomatoes. From the vegetarian cookbook Mediterranean Harvest.

Provided by Eat Your Vegetables

Categories     Penne

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
3 cups fresh ripe tomatoes, chopped
1 1/2 tablespoons capers, rinsed
1/2 cup Greek olive, chopped
3 tablespoons fresh flat leaf parsley, chopped
1/4 cup fresh basil, chopped
kosher salt
fresh ground black pepper
3/4 lb penne or 3/4 lb fusilli
2 ounces feta, crumbled (about 1/2 c)

Steps:

  • Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
  • Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

Nutrition Facts : Calories 449.3, Fat 13.8, SaturatedFat 3.7, Cholesterol 13.4, Sodium 420.9, Carbohydrate 74.9, Fiber 11.8, Sugar 4.2, Protein 10

More about "pasta with uncooked tomato and olive sauce recipes"

PASTA WITH NO-COOK TOMATO SAUCE RECIPE | BON APPéTIT
pasta-with-no-cook-tomato-sauce-recipe-bon-apptit image
2017-07-18 Step 4. Finely grate 1 garlic clove into bowl with tomatoes with a microplane or fine grater, then add 2 Tbsp. butter, 4 tsp. vinegar, ½ tsp. red …
From bonappetit.com
4.7/5 (19)
Estimated Reading Time 4 mins
Servings 4
  • Cut 1½ lb. tomatoes in half through the equator (in other words, not through the core, but across the midline). Hold halves in your palms and gently squeeze over a bowl to squeeze out seeds and surrounding juice/jelly. → How to get the seeds out of tomatoes
  • Casually and imperfectly chop seeded tomatoes so you have some pieces that are very small and some pieces that are a bit larger, but everything should be smaller than an acorn.
  • Transfer tomatoes to a large bowl and mash mixture several times with the back of a large spoon or potato masher to release more juices (you can also just use your hands).
  • Finely grate 1 garlic clove into bowl with tomatoes with a microplane or fine grater, then add 2 Tbsp. butter, 4 tsp. vinegar, ½ tsp. red pepper, ¼ cup oil, and half of Parmesan. Season with several pinches of salt, then toss with a large spoon to combine.


TOMATO SAUCE - WIKIPEDIA
tomato-sauce-wikipedia image
A simple European-style tomato sauce consists of chopped tomatoes sautéed in olive oil and simmered until they lose their raw flavor, seasoned to taste with salt, or other herbs or spices.Optionally, tomato skins may be scalded and …
From en.wikipedia.org


FRESH TOMATO PASTA WITH BASIL RECIPE - THE SPRUCE EATS
fresh-tomato-pasta-with-basil-recipe-the-spruce-eats image
2021-12-15 Gather the ingredients. The Spruce / Stephanie Goldfinger. Place tomatoes, olive oil, lemon juice, and fresh basil in a large bowl. Season with salt and pepper. Mix gently and set aside to marinate. The Spruce / Stephanie …
From thespruceeats.com


PASTA WITH FRESH TOMATO AND GARLIC SAUCE - EASY SIMPLE …
pasta-with-fresh-tomato-and-garlic-sauce-easy-simple image
2016-09-05 Heat the olive oil over medium-low heat in a large frying pan. When heated add the garlic and simmer over low heat for 3 minutes making sure not to burn the garlic. Add in the tomatoes and stir to coat the tomatoes with the …
From simpleitaliancooking.com


PASTA WITH NO-COOK TOMATO SAUCE RECIPE - TODAY.COM
2022-07-29 Using a rasp grater, grate the clove of garlic into the bowl. 4. Add in the olive oil, lemon zest, kosher salt, pepper, red pepper flakes and sugar. Stir gently to combine. Let the mixture sit for ...
From today.com
4.4/5 (41)
Total Time 25 mins
Category Entrées


HOMEMADE PASTA SAUCE RECIPE MADE WITH FRESH TOMATOES
2022-08-02 Instructions. In a large stockpot over medium heat add the olive oil. When the oil is hot, add the diced onions and sauté for 5 minutes until slightly tender. Add the garlic and grated carrot to the pot with the onion and sauté for an additional 2-3 minutes or until onions become translucent and tender.
From oldworldgardenfarms.com


LEMON PASTA (“PASTA AL LIMONE”) IN LEMON GARLIC BUTTER SAUCE!
Step 3: Make the lemon pasta sauce. Once the pasta has been drained, return the garlic mixture to medium heat. Whisk in ⅓ cup of the reserved pasta water, as well as the lemon juice, lemon zest, oregano, and salt. Step 4: Assemble the pasta. Add …
From carlsbadcravings.com


PASTA WITH FRESH TOMATOES: A QUICK AND TASTY RECIPE - THE BELLA …
First boil some water in a pot. In a large frying pan, heat the oil with the clove of garlic. In the meantime, wash the cherry tomatoes, cut them in half and, when the garlic is golden brown, add them to the pan, tossing them over high heat. Add a generous pinch of salt, the basil leaves and cook over medium heat for 10 minutes.
From the-bella-vita.com


PASTA WITH UNCOOKED TOMATO AND OLIVE SAUCE - BIGOVEN.COM
Pasta with Uncooked Tomato And Olive Sauce recipe: Try this Pasta with Uncooked Tomato And Olive Sauce recipe, or contribute your own.
From bigoven.com


ASTRAY RECIPES: PASTA WITH UNCOOKED TOMATO AND OLIVE SAUCE
Finely chopped mixed fresh herbs such as; parsley, and mint ; basil, leaves In a large bowl combine tomatoes, bell pepper, garlic mozzarella, olives, oil, vinegar, and salt and pepper to taste and let sauce stand 30 minutes.
From astray.com


Related Search