Recipe by Lindsay® Olives
"Lindsay® Black Olives or Lindsay® Green Ripe Olives - or even a mixture of both - are tossed into this Pasta Rustica, bringing together the flavors of sweet bell pepper, mellow olive oil, and spicy pepper flakes. Finish with Parmesan cheese, and enjoy!"
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rotini or fusili pasta
extra virgin olive oil
red bell pepper, chopped
crushed red pepper flakes
1 (28 ounce) can
plum tomatoes, undrained, coarsely chopped
Lindsay® Black Ripe Pitted Olives or Lindsay® Green Ripe Select Olives sliced, drained
grated Parmesan cheese
No need to carefully measure ingredients here, just add to your taste bud's content--that's the beauty and fun of true cooking! I prepared this pretty much as directed using a good brand of canned San Marzano tomatoes (the best!) and added a glug of Chianti to the sauce. The aroma was mmmm, so good, and the dish itself was delicious, flavorful and the perfect accompaniment to the "Grilled Marinated Shrimp" I served with it. As an Italian gal used to Italian cooking and food, I can tell you this combination of typical Italian ingredients is pretty good stuff!
This dish was alright. I thought it would be better as it had capers and olives, two of my favorites. However, it seemed to be missing something.
This was EXCELLENT! This had so many great flavors going on and everything went well together. Wonderful blend of textures too. I used the bacon grease and a splash of olive oil to sautee the onions, peppers, and garlic in. I used sun dried tomatoes instead. I cut this down to a couple of servings and it came out perfectly. I highly recommend this dish, it is fantastic.
this dish was so good and so easy to prepare. i didn't bother with cleaning the skillet after frying the bacon...i just used the bacon grease and threw the rest of the ingredients in the same skillet. i also added basil and a splash of dry white wine and omitted the bell pepper (not a favorite here). i didn't even bother measuring the ingredients...this is pretty much a no-fail recipe. i tossed the sauce with angel hair pasta and it was simply perfect!
This is a keeper! It takes very little prep work other than roughly chopping veggies, contains staples I usually have on hand anyway, and the smell of the bacon and tomatoes cooking is heavenly! I emptied the bacon grease to cut down on the fat but didn't clean the pan our before cooking the onions to keep some additional flavor. I also added a splash of red wine to make the flavor a little heartier and mushrooms for more texture. We were out of Parmesan, and it's just great even without cheese. My husband, a meat and potatoes kind of guy, loved this and had seconds (and he's on a diet!) I advise against using spaghetti noodles...the rotini or fusili make it easier to get the veggies and pasta together in one bite.
Easy to make and delicious. I cut the olive oil to 1/4 cup, and used 1 lb turkey sausage instead of bacon. I've made with both black & green olives vs black olives & capers. Both are great! And don't be afraid to use the full amount of the onions.
This was good, follow the ingredients but didn't measure. Next time I will leave out the bacon as it got a bit soggy and I didn't like the texture, however, liked the flavor.
FABULOUS! I skipped the bacon and added 1.5 lb of cooked Italian sausage. I cut the oil back to 1/4 c and added 1/4 c. butter. I used seasoned diced tomatoes and 1/4 each of green and black olives - oh I also added a pkg of fresh mushrooms at the end. I put everything in a casserole for a get-together a few hours later and reheated in oven with Asiago cheese on top. Be generous with the flat leaf parsley, garlic and crushed red pepper! Got rave reviews! I will make again soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 249
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