Spaghetti with Olives and Tomato SauceFrom pinkpasta 8 years ago
- 1 pound dried spaghetti shopping list
- 1/4 cup olive oil shopping list
- 1 1/4 cups mixed olives, pitted and halved shopping list
- 1/2 tablespoon red pepper flakes, plus more if desired shopping list
- 3 cups tomato sauce, RECIPE FOLLOWS shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/2 cup basil leaves, shredded shopping list
How to make it
- 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
- SIMPLE TOMATO SAUCE
- 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
- 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 peppr. 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. Continur with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 portions into freezer plastic bags. This will freeze up to 6 months.
- Yield: 6 cups
The Cookpinkpasta Upstate, SC
The Rating3 people
Hello PINKPASTA...WHow!!!...U are so articulate with your recipes....I LOVE it...Makes me HUNGRY just reading them...Very detailed....No need to ask yourself if your DOING IT the right wHay..YOU HAVE IT ALL.. right there for us in black and wHite...Y...morestewie in Winnipeg loved it
OMG...can't wait to try this one either!!!!! LOVE olives!sparow64 in Sweetwater loved it
Love the pasta must be the Italian in me that brought me to this wonderful recipe
Michaeltrigger in loved it