Spaghetti With Tapenade Sauce Recipes

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SPAGHETTI WITH QUICK PESTO TOMATO SAUCE



Spaghetti with Quick Pesto Tomato Sauce image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 12

One 28-ounce can whole peeled San Marzano tomatoes
5 tablespoons unsalted butter
1/2 teaspoon crushed red pepper flakes
2 fresh bay leaves
1 small onion, peeled and cut in half
Kosher salt and freshly ground black pepper
2 cloves garlic
1/2 cup nuts (pine nuts or walnuts)
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 cup olive oil
1 pound dried spaghetti

Steps:

  • Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Make the tomato sauce: Combine the tomatoes along with their juices, butter, red pepper flakes, bay leaves, onion halves and a pinch of salt in a very large saucepan or skillet. Place over the indirect-heat side of the grill and bring to a simmer. Cook, uncovered, for about 45 minutes, stirring occasionally and using a potato masher to smash the whole tomatoes at the halfway mark. Discard the onion and bay leaves.
  • Make the pesto: In the bowl of a food processor, pulse together the garlic and nuts until chopped. Add the basil with a pinch of salt and pulse until it makes coarse crumbs. Transfer to a mixing bowl and add the Parmesan and olive oil. Mix until well combined. Season with salt and pepper.
  • Place a large pot of salted water over the direct-heat side of the grill and bring to a boil. Cook the pasta 2 minutes less than the package directions, then scoop out into the tomato sauce, adding 1/2 cup pasta water. Toss to coat, then remove from the heat. (If the pasta is too dry, add some more pasta water.) Stir half the pesto mixture into the pasta. Plate and serve immediately with more pesto over the top.

SPAGHETTI WITH TAPENADE SAUCE AND ROASTED TOMATOES



Spaghetti with Tapenade Sauce and Roasted Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound spaghetti
1 pint cherry tomatoes, halved and seeded
Freshly ground black pepper
Extra-virgin olive oil for drizzling, plus 3 tablespoons
1/2 teaspoon dried oregano
4 anchovy fillets
3 tablespoons chopped capers
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Steps:

  • Heat the oven to 400 degrees F.
  • Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.
  • Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.
  • Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
  • Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

SPAGHETTI WITH CHUNKY TOMATO SAUCE (AND OLIVE TAPENADE)



Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) image

Make and share this Spaghetti With Chunky Tomato Sauce (And Olive Tapenade) recipe from Food.com.

Provided by Redsie

Categories     Spaghetti

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
2 shallots, minced
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 cup chopped fresh basil
1 1/2 lbs loaf whole grain baguette, sliced into 1/2 inch thick slices
8 ounces whole wheat spaghetti
1/2 cup pitted greek kalamata olive
1/4 cup stuffed green olive (stuffed with pimento)
1 tablespoon drained capers
1 garlic clove, chopped

Steps:

  • Preheat oven to 350* F.
  • To make the sauce, heat oil in a medium saucepan over medium heat. Add shallots and garlic and saute 2 minutes. Add tomatoes, oregano and black pepper and bring mixture to a boil. Reduce heat, partially cover and simmer 10 minutes. Remove from heat and stir in basil.
  • Meanwhile, arrange bread slices on a baking sheet. Bake 10 minutes, until golden brown. Cook pasta according to package directions. Drain and set aside.
  • To make the tapenade, in a food processor, combine olives, capers and garlic. Process until almost smooth.
  • Transfer spaghetti to individual bowls and spoon tomato sauce over top. Top toasted bread with tapenade and serve on the side.

Nutrition Facts : Calories 302.4, Fat 5.2, SaturatedFat 0.8, Sodium 647.3, Carbohydrate 59.3, Fiber 3.7, Sugar 7.4, Protein 10.6

SPAGHETTI WITH TAPENADE SAUCE



SPAGHETTI WITH TAPENADE SAUCE image

Categories     Pasta     Side

Yield 4

Number Of Ingredients 11

• Salt
• 1 pound spaghetti
• 1 pint cherry tomatoes, halved and seeded
• Freshly ground black pepper
• Extra-virgin olive oil for drizzling, plus 3 tablespoons
• 1/2 teaspoon dried oregano
• 4 anchovy fillets
• 3 tablespoons chopped capers
• 1/2 teaspoon crushed red pepper flakes
• 3 to 4 cloves garlic, finely chopped
• 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Steps:

  • Heat the oven to 400 degrees. Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining. Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes. Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

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