RecipesMagazine

Spaghetti with Olives and Tomato Sauce

Spaghetti with Olives and Tomato Sauce
The recipe Spaghetti with Olives and Tomato Sauce can be made in roughly 2 hours and 5 minutes. This main course has 964 calories, 28g of protein, and 43g of fat per serving. This recipe serves 4. A mixture of pepper flakes, sea salt and pepper, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Watch how to make this recipe.
2
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.
Ingredients you will need
SpaghettiSpaghetti
PastaPasta
WaterWater
Equipment you will use
PotPot
3
In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
OlivesOlives
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
4
Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
Ingredients you will need
Tomato SauceTomato Sauce
5
Drain pasta in a colander, reserving 1/4 cup pasta water.
Ingredients you will need
WaterWater
PastaPasta
Equipment you will use
ColanderColander
6
Add pasta to the sauce and toss to coat completely.
Ingredients you will need
PastaPasta
SauceSauce
7
Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
Ingredients you will need
ParmesanParmesan
WaterWater
BasilBasil
PastaPasta
SauceSauce
8
In a large casserole pot, heat oil over medium high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
PotPot
9
Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes.
Ingredients you will need
GarlicGarlic
OnionOnion
10
Add celery and carrots and season with salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
CarrotCarrot
CeleryCelery
11
Saute until all the vegetables are soft, about 5 to 10 minutes.
Ingredients you will need
VegetableVegetable
12
Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick.
Ingredients you will need
Bay LeavesBay Leaves
TomatoTomato
13
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.
Ingredients you will need
Unsalted ButterUnsalted Butter
Bay LeavesBay Leaves
SeasoningSeasoning
SauceSauce
14
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
Ingredients you will need
Tomato SauceTomato Sauce
Equipment you will use
Food ProcessorFood Processor
BowlBowl
15
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.
Ingredients you will need
SauceSauce
Equipment you will use
Ziploc BagsZiploc Bags
DifficultyExpert
Ready In2 hrs, 5 m.
Servings4
Health Score45
Dish TypesSide DishLunchMain CourseMain DishDinner
It's Chili by George 2 !!
Lemon Garlic Sirloin Tips
Parmesan Pork Chops
Italian Rice Casserole
Turkey Apple Salad Wraps
Light Chicken Kabobs
Red Snapper with Orange Sauce
Hoosier Pork Chop Supper
Veggie Fajitas
Toasted Zippy Beef Sandwiches
Related recipes
Creamy Chanterelle Mushroom Soup
Sack Lunch: Beluga Lentils and Broccoli Rabe
Dinner Tonight: Warm Cannellini Bean and Herb Salad
Dinner Tonight: Pasta with Asparagus, Lemon and Pine Nuts
Magazine
Ranch Dressing I
Peanut Butter Brownie Pie
Potato Minestrone
Wheat Cracked Dessert
Best Oatmeal Raisin Cookies EVER
Slow Cooker Calico Beans
Valentine Butter Cookies
Chicken and Biscuits
Lemon Cheese Braid Bread
Macadamia Nut Mini Loaves