Artichoke And Olive Marinara Sauce Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• In a large skillet cook garlic, onion and peperoncini in oil over moderately-low heat, stirring, until onion is softened, add wine and boil 3-5 minutes, or until wine is almost evaporated.
• Add tomatoes and simmer, stirring occasionally, for 20 minutes, or until the sauce is thickened.
• Stir in artichokes and olives and simmer sauce for 5 minutes and stir in parsley and season to taste.
• Enough for 1 lb of pasta, such as penne.

Steps:

• Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.

Steps:

• Mix the marinara with the pasta sauce in a medium sized pot. Let the sauce boil. Add the artichoke hearts and olives. Stir once and let simmer for 5 minutes.
• In a separate pot, boil water and cook 1.5 cups of favorite pasta according to packaged directions.
• Serve.

Steps:

• Drop the tomatoes into boiling water, a few at a time.
• Let the water return to a boil, then remove the tomatoes and drain.
• Peel and chop.
• In a large saucepan, cook the onion, celery, and carrots in the olive oil, covered, over medium-low heat for about 15 minutes, stirring a few times.
• Uncover and stir, over the heat, for 5 to 10 minutes longer, or until the vegetables are very soft and lightly gold.
• Add the tomatoes, sugar, and pepper and simmer gently, covered, for 15 minutes.
• Puree the sauce through the medium disc of food mill.
• Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached, about 20 minutes, stirring often.
• Add salt to taste.
• If you prefer a smooth sauce, work the sauce through the fine disc of a food mill.
• Cool the sauce and refrigerate it.
• It will keep, refrigerated, for about a week, or for several months if frozen.

Steps:

• Preheat oven to 350°F.
• Rinse and pat dry chicken.
• Spray pan (i use disposable) with cooking spray or spread a little olive oil on pan.
• Place chicken in pan.
• Pour sauce over chicken.
• Spread artichoke hearts over chicken.
• Bake for approximately 40 minutes.

Steps:

• In a food processor place Italian tomatoes, tomato paste, chopped or dried parsley, oregano, basil, salt, ground fennel seed, crushed red pepper, cayenne pepper, ground pepper and sugar. Blend until smooth. (you can use a blending wand in place of the food processor) Pour into a cooking vessel and bring to a slow boil.
• Add the olive oil to a large skillet. over medium heat saute the finely chopped onion and garlic for 2 or 3 minutes until onions are translucent. Drain and Add to the blended tomato sauce. bring to a boil. Add the chianti wine and lower heat and Simmer for 1 1/2 hours uncovered, stirring occasionally. (place a splatter screen over the vessel to prevent messy splashing of the bubbling sauce).

Steps:

• Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.