Spaghetti with Olives and Tomato Sauce (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 100 Minutes |
Ready In: 125 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Simple Tomato Sauce:
5. 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.
6. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
7. 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.
8. Yield: 6 cups
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