MEDITERRANEAN PASTA IN MINUTES
Steps:
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
- Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
MAKE-AHEAD SPICY OLIVE PASTA
This is a fancy version of my grandchildren's favorite baked spaghetti. It feels like such a special dinner, and it's so cozy for winter. -Louise Miller, Westminster, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.
Nutrition Facts : Calories 563 calories, Fat 27g fat (13g saturated fat), Cholesterol 116mg cholesterol, Sodium 1104mg sodium, Carbohydrate 48g carbohydrate (10g sugars, Fiber 4g fiber), Protein 33g protein.
MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES
Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g
MEDITERRANEAN OLIVE PASTA
Also called Pasta Puttanesca, any types of olives can be used with this recipe. I prefer the flavor of kalamata and Greek olives. I also like to add a sweet wine to balance out the saltiness of the olives, but this dish is great with or without the wine. Roast garlic by wrapping a whole head of garlic in a piece of foil with some olive oil and baking at 350 degrees F for 1 hour. This is also a good sauce for chicken or chicken may be added to the sauce.
Provided by Mercy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If using kalamata or Greek olives, remove the pits by smashing the olives with the flat side of a chef's knife blade and discarding the pits.
- Roughly chop the olives.
- Heat the olive oil in a pan.
- Add the onions and saute for one minute.
- Stir in the garlic and saute for one minute (do not let the garlic get brown).
- Stir in the chopped tomatoes and olives.
- Heat for five minutes and then add the marinara sauce and the wine.
- Warm until heated through (about five more minutes) and toss with the hot pasta.
Nutrition Facts : Calories 758.1, Fat 21.1, SaturatedFat 3, Sodium 1650.1, Carbohydrate 122.3, Fiber 8.4, Sugar 25.5, Protein 21
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15-MINUTE MEDITERRANEAN PASTA - GIRL GONE GOURMET
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4.7/5 (6)Calories 503 per servingCategory Dinner
- 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 to maintain a low simmer, you don’t want the garlic too 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.
EASY OLIVE OIL MEDITERRANEAN PASTA | 12 TOMATOES
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4.6/5 (63)Servings 4Cuisine MediterraneanCategory Dinner
- When pasta is almost cooked, heat olive oil in a large cast iron skillet over medium heat. Lower heat and add garlic along with a pinch of salt. Cook for a few seconds, stirring frequently.
- Add spinach, tomatoes, and green onion and cook until just warmed through, about 30 seconds.
- Pour over drained pasta and toss to coat. Add artichokes, olives, feta, pine nuts, lemon zest, basil, red pepper flake, and salt and pepper and toss once more. Enjoy!
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