Kalamata Olive And Pasta Recipes

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2 hours ago Spinach & Feta Quiche with Kalamata Olive Tapenade Cook and Be Merry. ground black pepper, ground black pepper, lemon juice, half-and-half and 23 more. Low-Carb Kalamata Olive Bread – Oh Heaven! Lowcarb-ology. olive brine, …

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3 hours ago DIRECTIONS. Bring a large pot of salted water to a boil, add pasta. In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red …

Rating: 5/5(6)
Total Time: 20 mins
Category: Penne
Calories: 765 per serving
1. Bring a large pot of salted water to a boil, add pasta.
2. In a medium bowl add halved cherry tomatoes, kalamata olives, crushed red pepper flakes, oregano, salt and pepper, set aside.
3. 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.
4. 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.

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1 hours ago Step 2. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and …

Rating: 3.5/5(168)
Servings: 6

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7 hours ago Begin cooking the spaghetti in boiling salted water. Chop all the veggies. Begin frying the vegetables in the olive oil. Add the pasta to the frying pan with about a 1/4 cup of starchy pasta water. Cook and slowly add the cheese a little at a time to avoid clumping. Plate and serve. Salt and pepper to taste.

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7 hours ago This Italian Mushroom Olive Pasta recipe is ready in 30 minutes! It's made with mushrooms, Kalamata olives, garlic, and Parmesan cheese. This post is sponsored by Barilla …

Rating: 5/5(3)
Total Time: 30 mins
Category: Main Course
Calories: 486 per serving
1. Mince 6 cloves of garlic.
2. Chop 2 8 oz. packages of cremini mushrooms (or mushrooms of choice) into small pieces.
3. Heat a skillet to medium-low. Add 1 Tbsp. Extra Virgin Olive Oil. Once the oil is heated add the minced garlic. Saute for 2-3 minutes, stirring often.
4. Add the chopped mushrooms to the skillet along with a generous pinch of salt and pepper. Saute the mushrooms for 5-6 minutes, stirring often. The mushrooms will shrink and caramelize a bit.

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9 hours ago Step 1. Stir together tomatoes, pasta, stock, 2 cups water, 1 teaspoon salt, and crushed red pepper in a large saucepan; bring to a boil over medium-high. Cook, stirring …

Servings: 4
Total Time: 25 mins
Category: Pasta & Noodle Recipes
1. Stir together tomatoes, pasta, stock, 2 cups water, 1 teaspoon salt, and crushed red pepper in a large saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until pasta is slightly softened, about 5 minutes.
2. Crush tomatoes in saucepan using the back of a spoon. Cook over medium-high, stirring occasionally, until pasta is al dente and liquid thickens and reduces slightly, about 6 minutes. (If needed, add additional water, 1 tablespoon at a time, until sauce reaches desired consistency.)
3. Stir in olives, black pepper, and remaining 1/2 teaspoon salt. Divide pasta mixture evenly among 4 bowls. Sprinkle with feta, mint, and oregano; drizzle with oil.

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8 hours ago kalamata olives, sun dried tomatoes, Parmesan cheese, sauce, penne pasta and 2 more Kalamata Olive Hummus The Not So Creative Cook paprika, olive brine, tahini, olive oil, garlic, extra-virgin olive oil and 6 more

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6 hours ago Recipes; Bow Tie Pasta and Kalamata Olive Toss; Bow Tie Pasta and Kalamata Olive Toss. Rating: Unrated. Be the first to rate & review! While pasta cooks, prepare …

Servings: 6
Calories: 242 per serving
Total Time: 19 mins
1. Cook pasta according to package directions, omitting salt and fat.
2. In a large bowl, combine pasta and remaining ingredients. Toss well.

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5 hours ago Penne Pasta with Havarti and Kalamata Olives. Heat the olive oil in a large Dutch oven pot over medium-high heat. Add the chopped onion and garlic. Saute until translucent. Mix in tomatoes, dried basil, red pepper flakes, chicken broth, and salt and pepper. Bring mixture to a boil. Cover and reduce heat.

Estimated Reading Time: 3 mins

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1 hours ago Cook the pasta according to package directions. Meanwhile, in a small bowl combine the olives or capers, oil, lemon zest and juice, anchovy paste, if …

Rating: 2.5/5(2)
Servings: 4
Is Accessible For Free: True
Calories: 696 per serving

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1 hours ago Directions. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain. Heat the olive oil in a skillet over medium heat, and …

Rating: 5/5(54)
Total Time: 35 mins
Category: Pasta And Noodles, Noodle Recipes
Calories: 274 per serving
1. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.

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3 hours ago 1 tablespoon extra-virgin olive oil. 1 large shallot, finely chopped. 1 large clove garlic, minced. 1 15-ounce can cannellini beans, drained and rinsed. 1/4 cup pitted kalamata olives, roughly chopped

Rating: 5/5(1)
Category: Main-Dish
Author: Khalil Hymore for Food Network Kitchen From: Food Network Magazine
Difficulty: Easy

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3 hours ago This one-pot technique for cooking pasta requires no draining. Thyme, oregano and fennel in the cooking water build the foundation for the sauce, finished with …

Cuisine: Greek
Category: Entrees
Servings: 10

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8 hours ago Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 …

Rating: 5/5(40)
Total Time: 55 mins
Category: Main Dishes, Pasta
Calories: 489 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat oil in a large heavy skillet over medium heat. Saute onion, jalapeno, and green bell pepper until onions are soft and translucent. Stir in tomatoes, wine, and kalamata olives. Simmer 15 minutes. Toss pasta with sauce until evenly coated. Pour into a 9x13 inch baking dish. Sprinkle with feta cheese and Cheddar cheese.
3. Bake 5 minutes in the preheated oven. Set oven to broiler setting. Broil for 5 minutes, or until topping is golden brown and bubbly.

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8 hours ago Fill a large pan with water and bring to a boil. Add the pasta. Meanwhile start preparing your ingredients - soak the sun dried tomatoes in …

Servings: 6
Category: Side Dish
1. Fill a large pan with water and bring to a boil.
2. Add the pasta.
3. Meanwhile start preparing your ingredients - soak the sun dried tomatoes in some hot water in a bowl while getting the other ingredients together.
4. When the pasta is done, drain and pour into a large serving bowl.

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9 hours ago Quick 30 minute pasta dinner that I made with a lot of Kalamata olives from a giant jar from Costco, farmer’s market tomatoes and organic soft goat cheese that had to be …

Rating: 5/5(4)
Category: Dinner
Cuisine: Italian
Calories: 374 per serving
1. Cook pasta al dente as per package instructions. Drain and set aside.
2. In the meanwhile, preheat large deep skillet on medium heat and swirl oil to coat.
3. Add garlic along with tomatoes and cook for a few minutes, stirring occasionally. Sprinkle with a pinch of salt and ground black pepper to taste.
4. Add olives, cooked pasta, parsley and basil (mint) to the skillet with tomatoes; stir to combine.

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3 hours ago Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta

Rating: 2.7/5(8)
Total Time: 20 mins
Servings: 4

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2 hours ago Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until …

Rating: 5/5(3)
Total Time: 1 hr 20 mins
Category: < 4 Hours
Calories: 790 per serving
1. Position rack in center of oven and preheat to 375°F Combine tomatoes, oil, garlic,.
2. vinegar, and crushed red pepper in 13x9x2- inch glass baking dish (I think you can use any baking dish!). Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.).
3. Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven – if using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don’t burn – this happens very quickly.
4. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among plates; sprinkle with pine nuts and serve.

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3 hours ago 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 …

Rating: 5/5
Category: Dinner, Weekday, Main Course
Cuisine: Italian
Total Time: 30 mins
1. 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.
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. 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.

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9 hours ago Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 …

Rating: 4/5(85)
Total Time: 25 mins
Category: Food & Cooking, Ingredients, Pasta And Grains
1. In a large pot of boiling salted water, cook penne according to package instructions until al dente, about 13 minutes. Drain.
2. Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, until just golden, about 1 minute. Add cherry tomatoes, oregano, crushed red pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to low, and cook, stirring, until tomato juices run, about 3 minutes.
3. Add penne, olives, parsley, and 1/4 cup Parmesan to the skillet and toss to combine. Serve with more cheese if desired.

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7 hours ago Discard thyme sprigs. Squeeze lemon juice over fish and add halved Kalamata olives to sauce. Serve sauce and fish over warm angel hair pasta garnished with parsley and a drizzle of olive oil. To make sure the pasta is well seasoned, you may also carefully remove the fish onto serving plates, and then toss the pasta directly into the sauce.

Estimated Reading Time: 4 mins

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1 hours ago Heat 2 tbsp. olive oil in a nonstick skillet over medium-low heat and cook the leeks, stirring occasionally, until lightly caramelized, about 15 minutes. Add the garlic and stir for a minute, to soften. Coarsely chop or halve the drained artichoke hearts. Cook the pasta in ample salted water until al dente. Drain and place back in the pot.

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9 hours ago 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 …

Rating: 5/5(70)
Difficulty: Easy
Category: Main-Dish
Steps: 6
1. 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.
2. 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.
3. 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.
4. 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.

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5 hours ago This simple and comforting vegan pasta dish features penne wrapped in a creamy sauce made with lemon, white beans, and kalamata olives. Served with oil-free roasted …

Cuisine: American
Total Time: 40 mins
Category: Entree
Calories: 475 per serving
1. Place a baking sheet in the oven, and preheat to 400 degrees F. Once hot, removed baking sheet, and arrange florets in a single layer. Sprinkle with salt. Roast until barely fork tender, about 30 minutes, flipping at the halfway point.
2. Bring a pot of salted water to a boil. Cook pasta according to package directions, and drain in a colander.
3. Combine the lemon juice, hemp seeds, garlic, half of the cannellini beans, and 1/2 tsp salt in a blender. Blend until smooth. Add about half of the olives (12 to 15 olives), and blend again. Taste and adjust salt/liquid and add a few more olives if desired. Add a splash of water if you need to thin the sauce.
4. While the pasta drains, pour the kalamata sauce into the pot to warm it through. Add the pasta, cauliflower, and remaining white beans to the pot and stir to coat. Slice the remaining olives, and sprinkle on top along with the basil or parsley.

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3 hours ago Chopped kalamata olives enhance the briny flavor and have a meaty texture to complement the clams. Total time: 25 mins Storage Notes: Leftovers can be refrigerated for up to 3 …

Rating: 3.6/5(5)
Servings: 6
Is Accessible For Free: True
Calories: 323 per serving

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5 hours ago In a blender or food processor, add the garlic and onion, along with 1 tablespoon of olive oil. Blend until smooth. Remove and set aside. Rinse the …

Rating: 5/5(1)
Category: Main Course
Cuisine: Greek
Calories: 925 per serving
1. Boil pasta according to package instructions remove 2 minutes earlier to finish off in the sauce later on. Save 1/2 cup of the water you boiled the pasta in and set aside.
2. In a blender or food processor, add the garlic and onion, along with 1 tablespoon of olive oil. Blend until smooth. Remove and set aside. Rinse the blender to remove remnants of the paste.
3. Cut the tomatoes into chunky pieces and add to the blender or food processor and blend until smooth.
4. In a large saucepan or skillet, heat the remaining 5 tablespoons of olive oil over medium-high heat. Add the onion and garlic paste and cook for a minute or 2 until golden in color.

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3 hours ago Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips. Step 3. Combine olives and next 6 ingredients …

Servings: 6
Calories: 343 per serving
1. Preheat broiler.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into thin strips.
3. Combine olives and next 6 ingredients (olives through black pepper) in a bowl. Add bell pepper strips and chopped parsley; toss gently to combine.
4. Cook prosciutto in a large nonstick skillet over medium heat 3 minutes or until crisp; remove from pan. Add bell pepper mixture to pan; cook over low heat 3 minutes or until heated.

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5 hours ago Pasta with Olives and Feta Cheese Recipe Olives are rich and fruity, and make this Mediterranean-style recipe truly decadent. This recipe can be a main course for 2, or a side for 4. Ingredients 1/2 pound pasta 1 tsp olive oil 1/2 cup onion, thinly sliced 3 cloves garlic, minced 1 cup Matiz Organic Piquillo Peppers, cut into strips 10 olives

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4 hours ago Sun-dried Tomato & Kalamata Olive Lemon Pasta. Cook the spaghetti al dente. When draining the cooked pasta, reserve 1 cup of the …

Servings: 4
Estimated Reading Time: 2 mins

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8 hours ago Greek Pasta Salad with Feta, Tomato, Kalamata Olives and Sweet Basil Vinaigrette. Published: May 23, 2013 · Modified: Apr 16, 2021 · by Jess Smith · Jump to …

Rating: 4/5(3)
Total Time: 30 mins
Category: Salad
Calories: 313 per serving
1. Cook the pasta according to package directions. When cooked, drain and run under cool water. Transfer to a large mixing bowl and add the olive oil. Toss well to coat the pasta in oil.
2. Add all remaining ingredients, except for Sweet Basil Vinaigrette. Toss gently to combine.
3. Add half of the Sweet Basil Vinaigrette and toss to evenly coat the pasta in dressing. Refrigerate the pasta and the remaining vinaigrette for at least an hour and up to a day. Just before serving, add the remaining half of the vinaigrette and toss gently. Serve.

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Just Now Boil the pasta until it is al dente, reserving 1 cup of the starchy cooking water. Return the pasta to the pot and add the kalamata olive and caper mixture and roasted …

Rating: 4.5/5(68)
Total Time: 35 mins
Category: Pastas, Risottos, And Grains
Calories: 428 per serving
1. Preheat the oven to 450°F (230°C) with a rack in the center position.
2. Trim and discard the base of the romanesco and cut it in half, then quarters. Standing each quarter upright and holding your knife at an angle, trim the florets from the core. Most of the florets will fall off or can be separated easily with your fingers (you want the florets to be no larger than an inch in diameter); cut any larger florets in half with a knife to match the size of the other florets.
3. Place the florets on a half sheet pan and toss with 1 heaping tablespoon olive oil, kosher salt, and freshly ground pepper. Distribute the florets cut-side down into an even layer, making sure that the florets aren't touching one another if possible. Roast for 15 to 20 minutes, tossing halfway, or until caramelized and tender.
4. Meanwhile, bring a large pot of salted water to a boil for the pasta. Heat the remaining olive oil in a medium skillet over medium-low heat. Add the garlic and sauté for 1 to 2 minutes, stirring continuously, or until fragrant. Do not allow it to gain color. Add the kalamata olives, capers, and red pepper flakes to the pan, and sauté for an additional minute or until warm. Taste for salt and pepper. Add half of the parsley to the skillet and keep the mixture warm - off the heat - as you cook the pasta.

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Just Now This recipe serves 4. For $1.27 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 5478 people have made this recipe and would make it again. Head to the store and pick up feta, parsley, pasta, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

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8 hours ago Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, …

Category: Food & Cooking, Ingredients, Pasta And Grains
Calories: 498 per serving
1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

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1 hours ago Add spaghetti and cook until al dente. Drain and reserve 1 cup of cooking water. Make the sauce: While the pasta cooks, make the sauce. Heat a splash of olive oil in a large …

Rating: 5/5(1)
Total Time: 25 mins
Category: Dinner
Calories: 544 per serving
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and reserve 1 cup of cooking water.
2. While the pasta cooks, make the sauce. Heat a splash of olive oil in a large pan set over medium-high heat.
3. Add the sliced garlic and cook for a minute until fragrant.
4. Add the anchovies and with the back of a wooden spoon, smash into the oil. Add the tomatoes and chilli flakes and bring to a simmer.

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5 hours ago Kalamata Olive Dip (True Food copycat dish) - The Fitnessista new fitnessista.com. Instructions. 1. Blend all ingredients in a food processor or blender, until blended but with a bit of texture. 2. Garnish with crumbled feta, a few whole olives, and chopped herbs. 3.

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2 hours ago Ingredients. ¾ pound penne pasta. 2 cloves of garlic finely chopped. 10½ oz tuna packed in olive oil jar of imported Italian tuna. 14 oz artichoke hearts packed in water or …

Reviews: 3
Servings: 3
Cuisine: Italian
Category: Pasta
1. Get a big pot of water boiling for the pasta. Add some salt and throw in the penne pasta. Immediately give it a stir and cook until al dente. Be sure to save some a half or cup of the pasta water before draining.I like to add some to the sauce pan while cooking the artichokes. It not only helps with the cooking, it also helps the sauce stick to the pasta.
2. While the pasta is cooking, sauté the garlic in some of the oil the tuna is packed in. When the garlic gives off that incredible fragrance, add the artichoke hearts and olives. Let this cook for a couple of minutes to heat.
3. While the sauce is heating up, the artichoke hearts and tuna will break up into smaller pieces. No problem.
4. Here's where you may want to add some of the pasta water if you think the sauce is too thick. It helps thin out the sauce just a little so it would be easier to cover the penne.

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1 hours ago Salad Ingredients Assembly: Score the cucumber with a fork along its length (see video) Slice the cucumber and quarter the sliced pieces. add cucumber pieces to a large salad …

Rating: 5/5(1)
Calories: 237 per serving
Category: Side Dishes And Salads
1. Set a large pot of water to boil on high heat.
2. Once the water boils add the pasta and cook until al dente. (about 10 minutes.)
3. Score the cucumber with a fork along its length (see video)
4. Slice the cucumber and quarter the sliced pieces.

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1 hours ago Cook pasta according to package directions. Drain and set aside. Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Brown chicken, about 4 minutes, stirring occasionally. Stir in tomatoes, tomato sauce, basil and red pepper flakes. Reduce heat, cover, and simmer 10 minutes or until sauce is thickened slightly.

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Just Now Add the wine and coconut milk, reduce heat to low, and simmer, stirring occasionally, for 3-5 minutes. Add the artichokes, sliced red peppers, oregano and chopped …

Reviews: 14
Servings: 8
Cuisine: Mediterranean
Category: Main Dish, Seafood
1. In a large deep skillet, heat olive oil on medium heat, and add chopped onions. Saute for about 5 minutes until the onions are starting to become translucent, then add garlic and cook for one more minute, just until fragrant.
2. Add the wine and coconut milk, reduce heat to low, and simmer, stirring occasionally, for 3-5 minutes.
3. Add the artichokes, sliced red peppers, oregano and chopped olives, and season with salt and pepper.
4. Add the shrimp to the pan, and cook over moderate heat until the shrimp curl and turn pink, several minutes. Stir in the lemon juice, half the parsley and the feta. Check the seasonings and add salt or pepper to taste. At this point you may wish to add more coconut milk, artichoke marinade or wine if you want to dish to contain more sauce.

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8 hours ago 14-16 Kalamata olives, halved. 5-6 oz. al dente pasta (I used spaghetti broken in thirds before cooking) Heat olive oil in a large skillet. Add the pancetta and cook until crispy. Remove pancetta to a small bowl using a slotted spoon. Add the chicken to the pan and sprinkle with the thyme, rosemary, salt, pepper, and crushed red pepper flakes.

Estimated Reading Time: 5 mins

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6 hours ago Heat remaining 3 tablespoons olive oil in a large sauté pan over medium-high heat. Drain artichokes well, pat dry, and add to the hot oil. Cook 2 to 3 minutes on each side until golden. Stir in garlic and sage; cook 1 to 2 minutes. Add olives, 1/4 …

Servings: 4-6
Calories: 543 per serving

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2 hours ago Combine tomatoes, garlic, olives, basil, olive oil, and peppers. Stir together and allow to marinate as long as you have time for; overnight is best, …

Rating: 4.4/5(53)
Total Time: 30 mins

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1 hours ago Put a large saute pan over a medium flame and heat the oil. Add the garlic and anchovies and cook until the anchovies begin to break down, about 1 minute. Add the red pepper, capers and olives and cook for 2 minutes. Add in the tomatoes …

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5 hours ago Kalamata Olive Tapenade - All Recipes. An olive tapenade without anchovies. Mediterranean Pasta Recipe Group Recipes. Our most trusted Mediterranean Pasta recipes. Reviewed by millions of home cooks. Tapenade Recipe - Allrecipes.com. Blend pungent ingredients--like Kalamata olives, anchovies and capers--to a tasty paste perfect with pita

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4 hours ago Add 2 tablespoons of salt to the water and cook pasta according to the directions on the box. Once done, drain the pasta and distribute equal amounts of pasta into the bowls with the chicken. Gently toss the contents of the bowls together. To each bowl add an equal amount of olives, feta cheese, basil, and pine nuts.

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7 hours ago 2020-06-20 · Greek Shrimp Pasta with Sun-dried Tomatoes and Feta… full of yummy shrimp, a sun-dried tomato feta sauce, hearty pasta, and the most delicious Mediterranean flavors! This dish is packed with tasty ingredients like sun-dried tomatoes, Kalamata olives, feta cheese, minced garlic, pasta and the most tender shrimp. From tasteandsee.com

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Frequently Asked Questions

What is the healthiest pasta salad?

Steps Wash the cucumber, avocado, tomatoes and garlic. Deseed the avocado, then cut tomatoes, cucumber and avocado into small cubes. Mix the chopped cucumber, avocado, tomatoes and chickpeas with the olive oil and lemon juice in a bowl. Boil water in a saucepan to cook the farfalle pasta. Cook pasta according to the instructions on the package.

What are the best pasta salad recipes?

Directions Cook pasta according to directions, about 8 minutes, stirring occasionally. While pasta is cooking, chop tomato, peppers and onion into very small pieces. Drain Rotini; rinse with cold water for about 3 minutes. Mix pasta with tomato, peppers, onion and olives. Refrigerate for about 1/2 an hour. Add salad dressing; mix well.

What is kid friendly pasta salad?

A kid-friendly pasta salad (without mayo). Tortellini pasta salad loaded with green vegetables and Cheddar cheese. As moms, we are well aware of the struggle that is the lunch box. You send your kid to school with a healthy and nutritious lunch, and they send it right back…uneaten.

Is pasta salad vegan?

Directions Whisk white-wine vinegar and extra-virgin olive oil together. In a large mixing bowl, add whole wheat fusilli, and pour in the vinegar and oil mixture. Add kosher pickles, peppers, celery, and grated carrots to the pasta bowl. Once all the veggies are mixed in, add the two tablespoons of mustard, and mix it up again!

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