KALAMATA OLIVE MARINARA
Make and share this Kalamata Olive Marinara recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pan.
- Add the onion and saute until translucent, about 5-7 minutes.
- Add the garlic and saute until fragrant, about 1 minute.
- Add the wine and deglaze the pan.
- Add the tomatoes, kalamata olives, Italian herbs, bay leaf, salt and pepper and simmer until the sauce thickens, about 30 minutes.
- Remove from heat and stir in the basil.
- Puree to the desired consistency. (optional).
Nutrition Facts : Calories 133.8, Fat 3.9, SaturatedFat 0.6, Sodium 438.8, Carbohydrate 24.2, Fiber 3.7, Sugar 8.4, Protein 3.6
TOMATO, EGGPLANT AND BLACK OLIVE SAUCE WITH ROSEMARY
Categories Sauce Garlic Olive Tomato Sauté Vegetarian Eggplant Spring Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Toss eggplant with 1 tablespoon salt in large colander. Set colander over bowl. Let stand 30 minutes to allow excess liquid to drain from eggplant. Using paper towels, pat eggplant dry.
- Heat oil in heavy large pot over medium-high heat. Add eggplant, onions and garlic. Cook until eggplant is almost tender and beginning to brown, stirring often, about 15 minutes. Add rosemary; cook 1 minute. Add tomatoes with juices and tomato paste. Simmer uncovered until flavors blend and sauce thickens slightly, stirring occasionally, about 15 minutes. Mix in olives and simmer 5 minutes longer. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm before serving.)
TORTIGLIONI MELANZANA
An easy but very yummy pasta recipe with eggplant and kalamata olives.
Provided by A. Apolskis
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
- Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
- Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
- Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.
Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g
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