Best 5 Spaghetti With Olive Pesto Recipes

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Spaghetti with olive pesto is a classic Italian dish known for its vibrant green color, nutty flavor, and the simplicity of fresh, wholesome ingredients. This delightful pasta dish combines the aromatic basil pesto with the hearty texture of spaghetti, creating a perfect balance of flavors and textures. Whether you're a seasoned cook or a novice chef, this article will guide you through the steps needed to create the perfect spaghetti with olive pesto, ensuring that you enjoy a delicious and authentic Italian meal in the comfort of your own home.

Let's cook with our recipes!

SPAGHETTI WITH OLIVES AND TOMATO SAUCE



Spaghetti with Olives and Tomato Sauce image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • 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.

PESTO PASTA



Pesto Pasta image

Easy to make, but full of flavor! Good hot or cold.

Provided by Lauren

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 8

Number Of Ingredients 7

½ cup chopped onion
2 ½ tablespoons pesto
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (16 ounce) package pasta
salt to taste
ground black pepper to taste

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, and salt and pepper. Cook about five minutes, or until onions are soft.
  • In a large bowl, mix pesto mixture into pasta. Stir in grated cheese. Serve.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 32 g, Cholesterol 43.5 mg, Fat 7.2 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 1.5 g, Sodium 71.3 mg, Sugar 0.4 g

PESTO SPAGHETTI



Pesto Spaghetti image

Fresh parsley, Parmesan cheese and a variety of herbs pack plenty of flavor into this well-seasoned side dish. Jeanette Simec from Ottawa, Illinois shares the recipe for this quick and pleasing pasta toss.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

3 tablespoons olive oil
1 cup packed fresh parsley leaves
1 teaspoon each dried basil, oregano and marjoram
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
12 ounces uncooked spaghetti
1/4 cup chopped walnuts, toasted
1/4 cup shredded Parmesan cheese

Steps:

  • For pesto, combine the oil, parsley and seasonings in a blender; cover and process until blended. Cook spaghetti according to package directions; drain. , Transfer to a serving bowl. Add the walnuts, cheese and pesto; toss to coat.

Nutrition Facts : Calories 328 calories, Fat 12g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 479mg sodium, Carbohydrate 44g carbohydrate (0 sugars, Fiber 2g fiber), Protein 10g protein.

GREEN OLIVE PESTO



Green Olive Pesto image

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     Olive     No-Cook     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry
1/3 cup pine nuts
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 cup finely chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan

Steps:

  • In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

PASTA WITH BLACK OLIVE PESTO



Pasta with Black Olive Pesto image

Give the red sauce a rest! This sophisticated pasta dish is dressed with a pesto made with black olives, garlic, fresh basil and Parmesan.

Provided by My Food and Family

Categories     Pasta

Time 25m

Yield 4 servings

Number Of Ingredients 7

2-1/2 cups campanelle pasta, uncooked
1 can (6 oz.) pitted black olives, rinsed
1/4 cup olive oil
4 tsp. lemon juice
2 cloves garlic
1/4 cup KRAFT Shredded Parmesan Cheese
1/2 cup finely chopped fresh basil

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, process next 4 ingredients in food processor until finely chopped. Stir in cheese and basil.
  • Drain pasta; place in large bowl. Add cheese mixture; mix lightly.

Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 2 g, Protein 11 g

Tips:

  • To make the most flavorful pesto, use fresh basil leaves. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense.
  • Use a food processor or blender to make the pesto. This will help to create a smooth and creamy sauce.
  • If you don't have a food processor or blender, you can make the pesto by hand. Simply chop the basil leaves, garlic, and pine nuts very finely, then stir in the olive oil and Parmesan cheese.
  • Taste the pesto before adding it to the pasta. You may want to adjust the seasonings to your liking.
  • Serve the spaghetti with olive pesto immediately. The pesto will lose its flavor if it sits for too long.

Conclusion:

Spaghetti with olive pesto is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The pesto is made with fresh basil leaves, olive oil, Parmesan cheese, garlic, and pine nuts. It is then tossed with cooked spaghetti and served immediately. This dish is sure to please everyone at the table.

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