Spaghettini With Tomatoes Mushrooms And Olives Recipes

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EASY OLIVE AND MUSHROOM PASTA SAUTE

Olive-lovers this is one you should not pass up! This is easy and quick to make with so much flavor, and can be on the table in an hour or even less. If you are in a hurry, just cook for 25 minutes, or even simmer for a longer time, this is even better if made a day ahead to allow flavors to blend. Prep time includes boiling the pasta.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12



Easy Olive and Mushroom Pasta Saute image

Steps:

  • Heat oil in a Dutch oven over medium-high heat.
  • Add in chopped onion, garlic, oregano and crushed red pepper flakes; saute for about 5-6 minutes.
  • Add in tomatoes with juice and drained mushrooms along with black and green olives; simmer on low heat for about 25-30 minutes, or until mixture starts to thicken.
  • Add in cooked pasta shells and 3/4 - 1 cup grated Parmesan cheese; toss to combine.
  • Serve with more Parmesan cheese.

Nutrition Facts : Calories 659.8, Fat 26.5, SaturatedFat 6.2, Cholesterol 16.5, Sodium 1646.1, Carbohydrate 87.1, Fiber 9.2, Sugar 11.8, Protein 21.8

3 -4 tablespoons olive oil (of coarse what else lol!)
1 onion, chopped
1 -2 tablespoon chopped fresh garlic
1 -2 tablespoon dried oregano
1 teaspoon dried red pepper flakes (or to taste)
2 (16 ounce) cans diced tomatoes, with juice
5 ounces pitted black olives, sliced (or to taste, about 1 cup and a little more)
5 ounces pitted green olives, sliced (or to taste, about 1 cup and a little more)
12 ounces small shell pasta (cooked to firm-tender and drained)
1 -2 cup canned drained mushroom (or to taste)
3/4-1 cup grated parmesan cheese
salt and pepper

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16



Spaghetti with Olives and Tomato Sauce image

Steps:

  • 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.
  • 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.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

1 pound dried spaghetti
1/4 cup olive oil
1 1/4 cups mixed olives, pitted and halved
1/2 tablespoon red pepper flakes, plus more if desired
3 cups tomato sauce, recipe follows
1/2 cup grated Parmesan
1/2 cup basil leaves, shredded
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

SPAGHETTI ITALIAN

Delicious and not so sweet. Good to the last bowl!!

Provided by FOXWORTH

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 6

Number Of Ingredients 10



Spaghetti Italian image

Steps:

  • In a large skillet, brown sausage over medium heat; drain and set aside.
  • In a large saucepan over medium heat, combine tomato sauce, diced tomatoes, bay leaves, Italian seasoning, garlic powder, basil, oregano, salt, pepper and Italian sausage; mix well.
  • Simmer over medium-low heat for at least one hour; it is best if simmered all day.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Mix sauce with hot pasta; serve.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 38.5 g, Cholesterol 14.9 mg, Fat 8 g, Fiber 3.9 g, Protein 12.2 g, SaturatedFat 2.6 g, Sodium 1068.7 mg, Sugar 7.9 g

½ pound Italian sausage
4 (6.5 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
2 bay leaves
1 teaspoon Italian seasoning
½ teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 (8 ounce) package spaghetti

SPAGHETTINI WITH SPICY TOMATO SAUCE

Provided by Jim Jensvold

Categories     Pasta     Pork     Tomato     Vegetable     Sausage     Fall     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 18



Spaghettini with Spicy Tomato Sauce image

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
  • Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.

2 tablespoons olive oil
1 carrot, grated
1 red bell pepper, seeded, chopped
1/2 onion, chopped
4 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can Italian-style stewed tomatoes
1/2 cup dry red wine
1 1/4 teaspoons (or more) dried crushed red pepper
2 teaspoons dried oregano
1/2 pound hot Italian sausage, casings removed
4 ounces mushrooms, sliced
2 zucchini, chopped
Generous pinch of sugar
Dash of balsamic vinegar
1 1/2 pounds spaghettini or other pasta
Chopped fresh parsley
Freshly grated Parmesan cheese

SPAGHETTINI WITH TOMATOES, MUSHROOMS AND OLIVES

Sun-dried tomatoes, kalamata olives, and Romano cheese give this vegetarian pasta dish a Mediterranean flavor.

Provided by Allrecipes Member

Time 30m

Yield 6

Number Of Ingredients 11



Spaghettini with Tomatoes, Mushrooms and Olives image

Steps:

  • Bring 2 quarts of water and 1 tablespoon salt to a boil in a large soup kettle. Add pasta; using package directions as a guide, boil until just tender. Reserve 1 cup of pasta cooking liquid, drain and return pasta to kettle.
  • Meanwhile, heat oil over medium heat in a large skillet. Add onions; cook until tender, about 3 to 4 minutes. Add garlic; cook until fragrant, about 1 minute. Add mushrooms; cook until they start to brown, about 5 minutes. Add olives, tomatoes and oregano; simmer to heat through and blend flavors, 2 to 3 minutes.
  • Add contents of skillet, 1/2 cup of the pasta cooking liquid and the cheese to the pasta; toss to coat, adding more water if necessary to keep pasta moist. Top pasta with pepper; serve with extra Romano cheese passed separately

Nutrition Facts : Calories 401.8 calories, Carbohydrate 52.2 g, Cholesterol 10.3 mg, Fat 15.6 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 3.2 g, Sodium 795.7 mg, Sugar 5.7 g

1 pinch Salt
1 (16 ounce) package spaghettini
3 tablespoons olive oil
1 large red onion, cut into medium dice
4 cloves garlic, sliced
1 (8 ounce) package sliced mushrooms
¾ cup pitted and coarsely chopped kalamata olives
¾ cup chopped sun-dried tomatoes, packed in oil
1 ½ teaspoons dried oregano
½ cup grated Romano cheese, plus extra for passing
1 pinch Freshly ground black pepper

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