Best Pasta With Kalamata Olives And Roasted Grape Tomato Sauce Recipes

CHERRY TOMATO AND KALAMATA OLIVE PENNE

Steps:

• Bring a large pot of salted water to a boil, add pasta.
• In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
• Add garlic and olive oil to a medium skillet and saute on low heat until garlic is translucent and soft but not brown, about 4 minutes.
• Increase heat to medium low, add tomato and olive mixture and saute 1- 3 minutes just until the tomatoes begin to release their juices, tomatoes should be hot but still firm, be careful not to overcook them.
• Drain pasta when Al Dente and return to pan, toss with fresh chopped parsley.
• Mix in the tomato and olive mixture gently.
• Add parmesan cheese and toss gently, serve hot.

15-MINUTE MEDITERRANEAN PASTA

Steps:

• Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
• While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat, if needed, so the garlic doesn't brown too quickly. After ten minutes discard the garlic and turn off the heat.
• Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.

KALAMATA OLIVE & ROASTED RED PEPPER PASTA SAUCE

Steps:

• Put all ingredients in food processor and puree.
• Heat in saucepan over medium heat.
• Serve over your favorite pasta and top with grated parmesan cheese!

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

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.

PENNE WITH TOMATO, BLACK OLIVES AND FETA

Steps:

• In a large pot of boiling water, cook pasta until tender but firm, drain and return to pot to keep warm.
• Meanwhile, in a large non-stick skillet, heat oil & chili pepper flakes over medium heat; stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through.
• Transfer to pot with drained pasta; add olives, feta cheese and basil; toss gently to mix.
• Sprinkle each serving with Parmesan.