Kalamata olives are a key component of many pasta recipes in Italian cooking, which is renowned for its simplicity and depth of flavor. A common ingredient in Mediterranean cookery, these rich, dark olives give a unique taste that is both briny and slightly sweet to a range of pasta dishes. Let's discover some delicious pasta dish recipes that feature Kalamata olives so you can experience the authentic flavor of Italy.
Sun-dried tomato and kalamata olive linguine
The vibrant tastes of sun-dried tomatoes and Kalamata olives come together in this pasta dish to create a delicious meal with Mediterranean influences.
Components:
- 8 ounces of linguine, or your favorite pasta
- 1/2 cup chopped and pitted Kalamata olives
- 1/4 cup sun-chopped and rehydrated dried tomatoes -minced two garlic cloves
- Two tsp extra virgin olive oil
- 2 teaspoons finely chopped fresh basil
- 1/4 cup crumbled feta cheese
- To taste, add salt and black pepper
- Optional: add red pepper flakes for more heat
Guidelines:
- Cook the linguine until al dente, following the directions on the package. Empty and place aside.
- Heat the extra virgin olive oil in a big pan over medium heat. Add the minced garlic and cook, stirring, for one minute, or until fragrant.
- Include the sun-dried tomatoes and Kalamata olives in the pan. Add another 2 to 3 minutes of sautéing.
- Add the cooked linguine to the pan with the tomatoes and olives, and toss to mix.
- To taste, add salt and black pepper for seasoning. Add red pepper flakes for a little spiciness if you desire.
- Add the feta cheese and fresh basil and stir. The cheese will melt a little bit from the pasta's heat.
- If wanted, top your hot Kalamata olive and sun-dried tomato linguine with more basil or feta.
Puttanesca pasta
A traditional Italian pasta dish called puttanesca has a strong sauce made with anchovies, capers, and Kalamata olives.
Components:
- 8 ounces of spaghetti
- Two tsp extra virgin olive oil
- Two minced garlic cloves
- Four to five finely chopped anchovy fillets or two teaspoons of anchovy paste
- 1/2 cup chopped and pitted Kalamata olives
- Two teaspoons of drained capers
- One 14-ounce can of diced tomatoes
- Half a teaspoon of red pepper flakes, or to taste
- 1/4 cup finely chopped fresh parsley
- To taste, add salt and black pepper.
- Optional grated Parmesan cheese for serving
Guidelines:
- Cook the pasta until al dente, following the directions on the package. Empty and place aside.
- Heat the extra virgin olive oil in a big pan over medium heat. Add the anchovy paste and minced garlic. The anchovies should melt into the oil after two to three minutes of sautéing.
- Fill the pan with the diced tomatoes, red pepper flakes, capers, and Kalamata olives. Simmer for ten to twelve minutes, so that the flavors can mingle and the sauce gets thicker.
- To taste, add salt and black pepper for seasoning. Since the olives and capers are already salty, use caution when adding salt.
- Add the cooked spaghetti and fresh parsley. Toss to evenly distribute the tasty sauce over the spaghetti.
- Present your heated spaghetti puttanesca and garnish with grated Parmesan cheese, if preferred.
Notes on Recipe:
- Taste and adjust the quantity of Kalamata olives. Add more if you enjoy the strong flavor of olives.
- These recipes are flexible; you can add additional ingredients for more taste, such as sautéed spinach, cherry tomatoes, or artichoke hearts.
Keep in mind that Kalamata olives have a naturally salty taste, so hold off on adding extra salt until you've had a taste of the meal.
Adding Mediterranean charm and a distinct taste combination to your pasta recipes can be achieved by cooking with Kalamata olives. You may have a taste of Italy in your own home with these dishes. Happy eating!