Best 12 Olive And Red Pepper Linguine Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Olive and red pepper linguine is a vibrant and flavorful pasta dish that's sure to impress your taste buds. The combination of salty olives and sweet red peppers creates a harmonious balance that complements the tender linguine perfectly. With just a few simple ingredients and a bit of cooking time, you can create a culinary masterpiece that will have everyone asking for seconds. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create the most delectable olive and red pepper linguine!

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE AND RED PEPPER LINGUINE



Olive and Red Pepper Linguine image

With 16 grandchildren, I find that someone is always hungry. This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal. -Betty Carpenter, Hookstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

8 ounces uncooked linguine
1 medium sweet red pepper, chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
1 tablespoon canola oil
15 pimiento-stuffed olives, sliced
1 tablespoon butter

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the red pepper, mushrooms, onion and garlic in oil until tender. Drain linguine; add to the skillet. Stir in the olives and butter; heat through.

Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 221mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

LINGUINE WITH RED BELL PEPPERS AND KALAMATA OLIVES



Linguine with Red Bell Peppers and Kalamata Olives image

Provided by Bon Appétit Test Kitchen

Categories     Olive     Pasta     Vegetarian     Quick & Easy     Dinner     Basil     Bell Pepper     Healthy     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

8 ounces linguine
3 tablespoons extra-virgin olive oil
2 large red bell peppers (14 to 16 ounces), stemmed, seeded, cut into 1/3-inch cubes
16 Kalamata olives, pitted, quartered
3 large garlic cloves, pressed
1/4 teaspoon (generous) dried crushed red pepper
1 1/4 cups chopped fresh basil, divided
1 cup finely grated Parmesan cheese plus additional for passing
1 tablespoon white balsamic vinegar

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup cooking liquid.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add bell peppers, olives, garlic, and crushed red pepper. Sauté until bell peppers are tender, 4 to 5 minutes. Add pasta, 1/2 cup reserved pasta cooking liquid, 1 cup basil, 1 cup cheese, and vinegar. Toss until sauce coats pasta, adding more reserved cooking liquid by 1/4 cupfuls if dry, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/4 cup basil and serve, passing additional cheese.

SPAGHETTI WITH GARLIC, OLIVE OIL AND RED PEPPER FLAKES



Spaghetti with Garlic, Olive Oil and Red Pepper Flakes image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Number Of Ingredients 7

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
3 cloves garlic cloves
1 tablespoon red pepper flakes, plus more if desired
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves

Steps:

  • Bring 6 quarts of salted water to a boil in a large pot. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
  • Heat the olive oil in a large saute pan over medium heat. Add the garlic and saute until light brown and fragrant. It's important not to burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the pasta and toss to coat in the flavored oil. Add the reserved pasta water and cook, stirring, to create a sauce, 1 minute.
  • Remove the pan from the heat and top with the fresh herbs.

MIDNIGHT PASTA WITH ROASTED GARLIC, OLIVE OIL AND CHILE



Midnight Pasta With Roasted Garlic, Olive Oil and Chile image

This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you're a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.

Provided by Ali Slagle

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 large head of garlic
Kosher salt
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 cup firmly packed parsley leaves
1 pound spaghetti or other long pasta
1/2 teaspoon red-pepper flakes, plus more for garnish
Black pepper
Freshly grated Parmesan, for serving

Steps:

  • Heat the oven to 400 degrees. Cut off the top 1/4 inch of the head of garlic to expose the top of the cloves, then place on a piece of foil, cut-side up. Sprinkle exposed cloves with salt, then drizzle with 1 teaspoon oil. Wrap the garlic in the foil and roast until soft and golden brown, 40 to 50 minutes.
  • When you're ready to make the pasta, bring a large pot of salted water to a boil. Finely chop the parsley leaves. Add pasta to the boiling water and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
  • While the pasta cooks, in a large Dutch oven or skillet, heat the remaining 1/2 cup oil over medium heat. Squeeze the roasted garlic cloves into the oil and cook, breaking them up with your spoon, until very fragrant, 2 to 3 minutes. Add the red-pepper flakes and a few generous grinds of pepper. Remove the pan from the heat to infuse the oil while the pasta finishes cooking.
  • When the pasta's done, heat the garlic oil over medium, then add the cooked pasta, 1/2 cup reserved pasta water and the parsley, and simmer, tossing constantly and adding more pasta water as needed, until the pasta is glossed with sauce.
  • Serve with more red-pepper flakes, black pepper and Parmesan.

ONE-POT SAUSAGE AND PEPPERS PASTA RECIPE BY TASTY



One-Pot Sausage And Peppers Pasta Recipe by Tasty image

Here's what you need: farfalle pasta, olive oil, hot italian sausages, sweet italian sausages, red bell pepper, green bell pepper, yellow bell pepper, white onion, garlic, diced tomato, oregano, salt, black ground pepper

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

1 lb farfalle pasta, or any short pasta
1 tablespoon olive oil
3 hot italian sausages
3 sweet italian sausages
1 red bell pepper, large, diced
1 green bell pepper, large, diced
1 yellow bell pepper, large, diced
½ white onion, sliced
2 cloves garlic, sliced
28 oz diced tomato
1 teaspoon oregano
1 teaspoon salt
1 teaspoon black ground pepper

Steps:

  • Bring a large pot of water to a rolling boil, add a generous amount of salt, and cook pasta 2 minutes less than the package instructions.
  • Strain pasta and set aside. Toss with a small amount of oil to prevent sticking
  • In the same pot, heat 1 tbsp of olive oil and fry sausages, working in batches as needed, until deeply browned on all sides.
  • Remove sausages, slice in ¾-inch (2 cm) rings, and set aside.
  • Sauté all of the bell peppers, onion, and garlic for about 2 minutes.
  • Add the canned tomatoes, all of the spices, and the sausage slices to the pot.
  • Simmer about 10 minutes.
  • Add the pasta back to the pot and stir gently until all the ingredients are coated in the sauce. Continue simmering until pasta is al dente.
  • Serve with grated parmesan.
  • Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 110 grams, Fat 35 grams, Fiber 9 grams, Protein 36 grams, Sugar 17 grams

OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE



Olive Oil, Garlic, and Crushed Red Pepper Pasta Sauce image

A staple in an Italian household, this is thrown together easily from ingredients always on hand. Makes a simple pasta dinner along with a salad or a nice side dish. Just toss with one pound of cooked pasta (I like it with spaghetti).

Provided by JackieOhNo

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup pasta cooking water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt
1 cup fresh flat-leaf parsley, roughly chopped

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.

Nutrition Facts : Calories 247.7, Fat 27.1, SaturatedFat 3.8, Sodium 736.6, Carbohydrate 1.8, Fiber 0.6, Sugar 0.2, Protein 0.6

RED PEPPER LINGUINE



Red pepper linguine image

Dig out a red pepper, linguine, walnuts, garlic and parmesan to make this quick and easy supper. It takes just 20 minutes from prep to plate

Provided by Elena Silcock

Categories     Dinner, Lunch, Pasta, Supper

Time 20m

Number Of Ingredients 6

1 roasted red pepper (from a jar or roast one yourself)
30ml olive oil
50g walnuts , toasted, plus extra to serve
1 small garlic clove
100g linguine or spaghetti
parmesan or vegetarian alternative, grated, to serve

Steps:

  • Blitz the roasted red pepper with the olive oil, walnuts and garlic in a food processor, season well and set aside.
  • Bring a pan of salted water to the boil, add the pasta and cook for 1 min less than the pack instructions and drain, reserving a ladleful of cooking water. Tip the pasta back into the pan, along with the reserved cooking water and red pepper sauce, and return to the heat to warm through. Tip the pasta into a bowl and top with the parmesan and some chopped toasted walnuts. Season and serve.

Nutrition Facts : Calories 1011 calories, Fat 66 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 0.2 milligram of sodium

MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY



Mezzetta Roasted Red Bell Pepper Linguine With Shrimp Recipe by Tasty image

Here's what you need: medium raw shrimps, kosher salt, black pepper, smoked paprika, garlic powder, olive oil, Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, kosher salt, black pepper, smoked paprika, red pepper flakes, olive oil, shallots, linguine, shaved parmesan cheese, fresh parsley

Provided by Mezzetta

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

20 medium raw shrimps, peeled and deveined, tails removed if desired
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 tablespoons olive oil
1 jar Mezzetta® Roasted Red Bell Peppers, drained
¼ cup Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, drained, divided
1 clove garlic
½ tablespoon lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ teaspoon smoked paprika
1 pinch red pepper flakes
¼ cup olive oil
2 shallots, diced
½ lb linguine, dried, cooked according to package instructions
¼ cup shaved parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
  • Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
  • Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
  • Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
  • Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
  • Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, Sugar 9 grams

OLIVE AND RED PEPPER LINGUINE



Olive and Red Pepper Linguine image

'With 16 grandchildren, I find that someone is always hungry,' writes Berry Carpenter of Hookstown, Pennsylvania. 'This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal,' she adds.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 8

8 ounces uncooked linguine
1 medium sweet red pepper, chopped
¾ cup sliced fresh mushrooms
½ cup chopped onion
1 ½ teaspoons minced garlic
1 tablespoon vegetable oil
15 each stuffed olives, sliced
1 tablespoon butter

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the red pepper, mushrooms, onion and garlic in oil. Drain linguine; add to the skillet. Stir in the olives and butter.

Nutrition Facts : Calories 148 calories, Carbohydrate 22.8 g, Cholesterol 3.8 mg, Fat 4.8 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 188.7 mg, Sugar 2.1 g

OLIVE OIL, GARLIC AND CRUSHED RED PEPPER SAUCE



Olive Oil, Garlic and Crushed Red Pepper Sauce image

For pasta from Real Simple magazine, May, 2007. Haven't made this yet. You can upgrade this dish with sausage and red bell pepper. Just heat 1 tbsp. olive oil over medium-high heat. Add l lb. Italian sausage with the back of a wooden spoon, until it's browned and cooked through, about 10 minutes. Add 1 large bell pepper (cut into 1/2 pieces) and cook, stirring occasionally, until tender, 3-4 minutes. Add to the pasta with olive oil, garlic, and crushed red pepper and toss to combine.

Provided by Oolala

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb dry pasta
1/2 cup extra virgin olive oil
3 garlic cloves, minced
1/4 cup water
1/2 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt
1 cup fresh parsley, flat leaf, chopped

Steps:

  • Cook the pasta according to directions.
  • Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown.
  • Add pasta water, red pepper flakes, salt and parsley and bring to a boil.
  • Toss with the cooked pasta.

Nutrition Facts : Calories 670.7, Fat 28.9, SaturatedFat 4.1, Sodium 560.4, Carbohydrate 86.9, Fiber 4.2, Sugar 2.2, Protein 15.5

OLIVE AND RED PEPPER LINGUINE



Olive and Red Pepper Linguine image

'With 16 grandchildren, I find that someone is always hungry,' writes Berry Carpenter of Hookstown, Pennsylvania. 'This is a quick dish to fix when I'm busy. I sometimes serve it along with garlic bread for an easy meatless meal,' she adds.

Provided by Allrecipes Member

Time 20m

Yield 8

Number Of Ingredients 8

8 ounces uncooked linguine
1 medium sweet red pepper, chopped
¾ cup sliced fresh mushrooms
½ cup chopped onion
1 ½ teaspoons minced garlic
1 tablespoon vegetable oil
15 each stuffed olives, sliced
1 tablespoon butter

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute the red pepper, mushrooms, onion and garlic in oil. Drain linguine; add to the skillet. Stir in the olives and butter.

Nutrition Facts : Calories 148 calories, Carbohydrate 22.8 g, Cholesterol 3.8 mg, Fat 4.8 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 1.4 g, Sodium 188.7 mg, Sugar 2.1 g

BAKED RIGATONI WITH RED PEPPERS AND GREEN OLIVES



Baked Rigatoni With Red Peppers and Green Olives image

This baked pasta is based on the best pizza topping combo: peppers and olives. Build a tomato sauce with jarred roasted red peppers and green olives, then toss with pasta and lots of mozzarella.

Provided by Kendra Vaculin

Time 1h15m

Yield 6 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. rigatoni, penne, or ziti
Kosher salt
4 Tbsp. unsalted butter
2 tsp. finely chopped oregano
2 oz. Parmesan, finely grated, divided
1 lb. fresh mozzarella, torn into bite-size pieces, divided
Handful torn basil leaves (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until tomato paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While sauce is cooking, place a rack in middle of oven; preheat to 350°. Cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente (about 2 minute less than package directions; pasta will continue to cook in the oven). Drain pasta, reserving ⅓ cup pasta cooking liquid.
  • Add pasta and reserved pasta cooking liquid to sauce. Reduce heat to medium and stir in butter, oregano, and half of Parmesan. Cook, stirring constantly, until sauce is thickened and glossy and coats pasta, about 2 minutes. Remove from heat and stir in half of mozzarella.
  • Transfer pasta to a 13x9" baking dish and spread into an even layer. Scatter remaining Parmesan and mozzarella over. Bake until bubbling around the edges, 15-20 minutes.
  • Heat broiler. Broil pasta until top is brown and crisp in spots, about 3 minutes. Let cool 5 minutes, then top with basil for serving.

Tips:

  • Choose ripe and firm olives for the best flavor.
  • Roast the red peppers for a slightly smoky and caramelized flavor.
  • Use a high-quality olive oil to enhance the flavor of the dish.
  • If you don't have roasted red peppers, you can use jarred roasted red peppers, but be sure to drain them well before using.
  • Add a squeeze of lemon juice to brighten the flavors of the dish.
  • Serve the linguine with grated Parmesan cheese and a sprinkle of fresh basil for a delicious and flavorful meal.

Conclusion:

This olive and red pepper linguine is a quick and easy weeknight meal that is packed with flavor. The combination of briny olives, sweet roasted red peppers, and aromatic herbs creates a delicious and satisfying dish. With its minimal ingredients and simple preparation, this recipe is sure to become a favorite in your kitchen. Whether you're looking for a vegetarian main course or a flavorful side dish, this olive and red pepper linguine is a great choice. So next time you're in need of a quick and easy meal, give this recipe a try - you won't be disappointed!

Related Topics