SAUTEED ASPARAGUS WITH OLIVES AND BASIL
Full-flavored savory garlic and olives and aromatic basil brighten the crisp asparagus. Cutting the asparagus into short pieces allows them to cook quickly.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the asparagus, 1/4 teaspoon salt and some pepper and cook, stirring, until the asparagus is bright green and crisp-tender, 5 to 7 minutes. Add the olives, basil and 1/4 teaspoon salt and toss well. Serve.
Nutrition Facts : Calories 126 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 201 milligrams, Carbohydrate 10 grams, Fiber 5 grams, Protein 5 grams, Sugar 4 grams
GNOCCHI WITH TOMATOES, BASIL AND OLIVES
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds.
- On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough.
- Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer. Drain and reserve about 1 cup of pasta cooking water.
- For the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the olives and cook for 1 minute. Add the tomato sauce and bring to a simmer. Add the gnocchi to the skillet and stir until heated through, about 1 minute. Transfer to a large serving bowl. Add the Parmesan and basil. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve.
BASIL & OLIVE EGGS
Get a boost of protein with eggs stuffed with basil and Kalamata olives. They'd work as a tasty lunch alongside a salad as well as being a healthy vegetarian snack
Provided by Good Food team
Categories Snack
Time 13m
Number Of Ingredients 5
Steps:
- Boil the eggs for 8 mins then cool in cold water. Peel and halve. Scoop out the yolks.
- Put the basil, olives, oil, vinegar and a grinding of pepper in a small bowl. Blitz with a hand blender then add the yolk and roughly mash together. Spoon back into the eggs and keep in the fridge.
Nutrition Facts : Calories 137 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 0.3 grams carbohydrates, Fiber 0.2 grams fiber, Protein 10 grams protein, Sodium 0.45 milligram of sodium
GNOCCHI WITH TOMATO, BASIL AND OLIVES
Provided by Food Network
Categories main-dish
Time 45m
Yield 3 main-course servings
Number Of Ingredients 8
Steps:
- In a large, deep skillet, heat the butter over medium-high heat until foaming. Add the olives and cook, stirring, until sizzling, about 2 minutes. Add the tomato sauce and bring to a simmer. Remove from heat and set aside.
- Bring the salted water to a boil and then add gnocchi. Cook gnocchi, stirring gently until tender, about 1 minute after they rise to the surface of the pot. Drain the gnocchi.
- Bring the tomato sauce back to a simmer over low heat. Add the gnocchi and stir gently with a wooden spoon until coated. Stir in the grated cheese and basil. Season with salt and pepper to taste. Serve immediately.
PASTA SALAD WITH SUMMER TOMATOES, BASIL AND OLIVE OIL
This summery dish walks the line between tangy, juicy tomato salad and hearty pasta salad. To make it, ripe tomatoes are marinated with capers, garlic, basil and lots of good olive oil until they almost fall apart, creating a wonderfully soupy dressing for the pasta. Then the pasta is added while still hot to mix; as it cools, it absorbs all the bright flavors. If you can, choose heirloom tomatoes in an array of hues, and serve this in a glass bowl to show it off. Cubes of fresh mozzarella, or bocconcini, make for creamy addition. Add them just before serving, so the heat of the pasta doesn't melt the cheese.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the tomatoes, capers, garlic, 1/2 teaspoon salt, black pepper, red-pepper flakes, the whole basil sprig and anchovies if using. Let sit for 5 minutes, then stir in 1/2 cup oil. Taste and add salt and pepper if needed. The tomatoes should be aggressively seasoned. Let tomatoes marinate for at least 1 hour and preferably 2 to 3.
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until it is just al dente, usually a minute less than the package instructions. Drain well. Add to bowl with tomatoes while still warm and toss well. Let pasta cool, soaking up the dressing. Let pasta sit at room temperature for at least another hour and up to 6 hours before serving. Or chill for up to 24 hours; bring to room temperature before serving.
- Just before serving, gently fold in torn basil leaves. Top with more olive oil and cracked black pepper before serving.
BASIL OLIVES
If you do not have fresh basil available, pesto will work in a pinch. Add a heaping tablespoon to the olives and taste. Add more as needed. I like to use a mixture of half black and half green olives.
Provided by dawnie2u
Categories < 15 Mins
Time 10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a jar or container with a lid, add olives and mix.
- Refrigerate at least 12 hours or until flavors have melded.
- Line a plate with lettuce leaves and serve.
Nutrition Facts : Calories 126.7, Fat 12.8, SaturatedFat 1.7, Sodium 494.8, Carbohydrate 4, Fiber 1.9, Protein 0.6
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