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
RIGATONI WITH FETA, TOMATOES, ARTICHOKES AND KALAMATA OLIVES
Inspired by a recipe member HeatherDiane submitted over 10 years ago. I loved the Greek influences of the original recipe and took it to the next level by adding some of my favorite ingredients. This is packed with flavor! I serve this to family & guests who prefer a meatless meal. Serve with a crusty bread & salad & you're golden! Enjoy.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large pot of water for boiling pasta, add salt as desired. Cook Rigatoni to package instructions. (may take up to 13 minutes) Drain.
- In the mean time.
- Heat oil in a large nonstick skillet over medium high heat.
- Add garlic, green onions & oregano; sautee 60 seconds or longer until green onions, soften slightly. Careful not to burn the garlic.
- Add tomato, artichoke hearts, 1/2 of parsley, and lemon juice; Stir to combine, simmer until heated through. About 5-7 minutes. Add Kalamata olives, toss to coat and warm through. Can simmer longer until tomatoes are tender. NOTE: Do not add the kalamata olives too soon, the heat tends to make them taste off, to me.
- Add rigatoni to the tomato mixture and 3/4 cup cheese, toss gently.
- Top with remaining 1/4 cup cheese, if desired and parsley.
- Serve immediately.
Nutrition Facts : Calories 423.1, Fat 16.2, SaturatedFat 7.1, Cholesterol 81.2, Sodium 826, Carbohydrate 56.1, Fiber 8.6, Sugar 6, Protein 16.3
PASTA WITH TOMATOES, ARTICHOKES, AND FETA CHEESE
Provided by Katherine Burk
Categories Cheese Pasta Tomato Sauté Vegetarian Summer Bon Appétit Seattle Washington
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add onions, garlic, rosemary, and oregano. Sauté until onions are tender, about 5 minutes. Add diced tomatoes with juices, artichokes, sun-dried tomatoes, and olives. Simmer until sauce thickens slightly, about 3 minutes. Season sauce to taste with pepper.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Add sauce; toss over medium heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls to moisten if pasta is dry. Mix in 3/4 cup cheese and 1/2 cup basil. Transfer pasta to bowl. Sprinkle with remaining cheese and 1/4 cup basil.
BAKED RIGATONI WITH HAM, TOMATOES AND FETA CHEESE
Categories Cheese Dairy Pasta Tomato Bake Kid-Friendly Ham Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Place in prepared baking dish. Mix in ham, tomatoes, feta cheese, mozzarella cheese and thyme. Pour cream over. Sprinkle with salt and pepper and toss to blend. Cover with foil.
- Bake pasta 15 minutes. Uncover and stir to coat pasta evenly with melted cheeses. Cover again. Bake until heated through, about 30 minutes longer.
BAKED RIGATONI WITH TOMATOES, OLIVES AND PEPPER
This baked rigatoni is a grown-up version of macaroni and cheese. The tomato sauce, judiciously spiced with hot red pepper flakes and embellished with diced bright yellow bell pepper and pungent black olives, is easy and straightforward. It keeps for three or four days in the refrigerator, so you can make it ahead, or you can toss it right away with the al dente rigatoni and cheese. Spread the mixture in an oiled baking dish, cover it well and refrigerate. It will be fine there for a day, ready to transfer to the oven when the hungry troops begin to ask what's for dinner. Bake the rigatoni until bubbly, make a green salad to serve alongside and everybody will be happy.
Provided by Martha Rose Shulman
Categories casseroles, pastas, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Pulse tomatoes with juice in a food processor to a coarse purée. Put a large pot of water on to boil.
- In a large heavy skillet, heat 2 tablespoons olive oil over medium heat and add yellow pepper. Cook, stirring often, until tender, 5 to 8 minutes. Add garlic, thyme and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute.
- Add tomatoes, sugar and salt to taste, and turn up heat to medium-high. When tomatoes begin to bubble briskly and sputter, turn heat to medium. Cook, stirring often, until tomatoes have cooked down to a fragrant, thick sauce, about 15 minutes. Add olives, black pepper and basil, stir together, taste and adjust seasoning.
- Heat oven to 350 degrees. Oil a 2 1/2- to 3-quart baking dish or gratin with olive oil.
- When water in pot comes to a boil, salt generously and add rigatoni. Cook al dente, removing from the water 1 minute sooner than indicated in the package instructions. (Reserve some of the cooking water.) Transfer pasta to a large bowl.
- If the tomato sauce seems very thick, thin out as desired with 2 to 4 tablespoons pasta cooking water. Scrape into bowl with pasta, add cheeses and toss well. Scrape into prepared baking dish. Drizzle remaining 1 tablespoon olive oil over the top. Cover with foil.
- Bake 25 minutes. Uncover and continue to bake another 5 to 10 minutes, until bubbly and beginning to brown in spots. Serve hot.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 9 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 641 milligrams, Sugar 6 grams
BAKED RIGATONI WITH KALAMATA OLIVES
Delizioso! Olives, sausage, and tomatoes combined for a terrific dish. This is the type dish that I don't really measure; I just throw in a lot of garlic and basil until it looks about right.
Provided by Vicki in CT
Categories Pork
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Cook pasta according to directions, making sure to keep it al dente. Drain and place back in cooking pot. Set aside.
- Meanwhile, in skillet cook sausage and onions until sausage is done (crumble sausage as it cooks). Drain well and set aside.
- In same skillet add olive oil and garlic and cook 1-2 minutes.
- Return sausage and onion to pan with garlic.
- Add tomatoes, tomato sauce, and water. Stir well. Cook at a high simmer. Add olives. Cook until sauce has reduced slightly, about 15 minutes. Turn off heat. Stir in basil.
- Pour tomato sauce over pasta and toss to coat well.
- Place layer of 1/3 of pasta in bottom of Pam sprayed casserole. Top with 1/2 of mozzarella. Top with another third of pasta. Top with remaining mozzarella. Repeat with final layer of pasta. Cover with foil.
- Cook in oven for thirty minutes.
- Remove foil and top with parmesan. Cook an additional 15-25 minutes. (We like it crunchy on top so cook the full 25 minutes. Cook it how you like it.).
Nutrition Facts : Calories 930, Fat 48.7, SaturatedFat 20.2, Cholesterol 174, Sodium 2434.7, Carbohydrate 76.6, Fiber 6.7, Sugar 11.6, Protein 47.7
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