167382 olive pasta fagioli pot Recipes

pasta (your choice of type), green onion, chopped, green pepper, chopped, cucumber, chopped, dozen cherry tomato, halved, broccoli, chopped, mayonnaise, stalks celery, peeled and chopped, bacon , fried crisp and crumbled, salt and pepper, to taste

olive oil, canola oil, white wine vinegar, garlic (pressed thru a press), black pepper (lots), fresh egg rotini pasta, fresh spinach rotini pasta, fresh red pepper rotini pasta or 1/3 lb dried tri-colored pasta, salami, sliced 1/4 inch strips, green bell pepper , cut into 1/4 inch wide strips no longer than 2 inches long, red bell pepper , cut into 1/4 inch wide strips no longer than 2 inches long, pitted black olives, quartered, sliced green onion, grated parmesan cheese, grated romano cheese, italian parsley, finely chopped

olive oil, sliced scallions or 1/2 cup chopped onion, chopped garlic, tomatoes, chopped, oregano, romaine lettuce, chopped (not just the hearts), cooked gemelli pasta or 7 -8 oz rotini pasta or 7 -8 oz medium. pasta shells or 7 -8 oz cut fusilli

pasta (penne rigate or bows for 2 people), onion, chopped thinly, green peppers, chopped thinly, red pepper, chopped thinly, olive oil (not virgin!), butter, fresh basil, chopped (just a bit), grated parmesan cheese (, to serve ), pine nuts

pasta shells (i always make the full lb and reserve 1/2 for a cold pasta salad for lunch the next day), fresh tomatoes - chopped, lemon - squeezed, red onion - finely sliced, shallot - minced, fresh garlic - pressed, leaves of basil - julienned, reserve pasta water -1/4 cup or so, olive oil, butter, salt and pepper to taste, fresh shaves of parmigiano-reggiano, variations - can roast tomatoes and garlic, saute onions , shallot and garlic

pot roast, baby potatoes, onions, cut into wedges, carrots , cut into 1 inch slices, frozen peas (or just grab a bag of mixed veg), beef stock, dry red wine, salt and pepper, mixed french herbs

olive oil, balsamic vinegar, garlic cloves, sliced, pasta, hot cooked, spinach, raw chopped, kalamata olive, pitted (sliced if desired), capers, rinsed, feta cheese, crumbled, pepper

olive oil, tomatoes, halved, kalamata olive, thinly sliced and pitted, artichoke hearts, drained and quartered, ziti pasta, cooked and drained, fresh basil, chopped, asiago cheese, grated, salt, black pepper, freshly ground

onion, finely chopped, olive oil flavored cooking spray, ground lamb, paprika, chili powder, salt, sugar, penne pasta, tomato, chopped, lemon , zest and juice, black olives (kalamata olives are recommended), parsley, finely chopped, feta, crumbled, olive oil

pot roast, rotel tomatoes , with green chile (if you don tsp want the spice) or 1 (15 1/2 oz) can diced tomatoes (if you don tsp want the spice), soup mix, bay leaves, dried parsley, garlic cloves, cut in half, salt, fresh ground pepper, flour, water, carrots, cut up, potatoes, cut up, stalks celery, cut up, olive oil

pasta (i prefer small for this dish, such as farfalle, ditalini, small rigatoni, etc.), eggplant, chopped into very small pieces, stalks celery, finely chopped, green olives and black olives, chopped (good olives!), garlic, chopped, green pepper, finely chopped, capers , please used salted ,not the brine variety,this makes a big difference in flavor (i use more), salt, black pepper, extra virgin olive oil, crushed tomatoes, hot pepper flakes (optional)

olive oil, pot roast, stewed tomatoes, tomato sauce, grated parmesan cheese, worcestershire sauce, garlic cloves, sliced, salt, pepper, dried oregano, spinach noodles

pot roast (trimmed of excess fat), white onion, large and chopped, button mushrooms, cut in half, contadina diced tomatoes , marinara style, water, red wine, italian spices, ground sage, ground thyme, basil, pepper, salt, herb-ox beef bouillon, olive oil (for frying ), sour cream, flour , for thickening

olive oil, onions, halved and thinly sliced (4 cups), coarse salt and ground pepper, tomatoes, cored and diced (about 2 cups), lentils , picked over and rinsed, orecchiette pasta or 12 oz fusilli or 12 oz farfalle pasta or 12 oz another short pasta, arugula, stemmed and coarsely chopped (8 oz), grated parmesan cheese, plus more for serving (optional)

olive oil, garlic cloves, halved, italian-style tomatoes, oregano leaves, dry red wine, salt, pepper, fresh basil leaves or 1 tbsp dry basil, rotelle pasta (corkscrew-shaped pasta) or 1/2 lb fusilli (corkscrew-shaped pasta), mozzarella cheese, shredded, parmesan cheese, grated , if desired

organic no-salt-added marinara sauce, organic tomato and basil pasta sauce, artichoke heart, drained, sliced black olives, drained, organic pasta

olive oil, drained oil-packed sun-dried tomatoes, red wine vinegar, drained capers, garlic clove, minced, fusilli pasta, tomatoes, coarsely chopped, fresh water-packed mozzarella cheese, drained , cut into 1/2-inch pieces, fresh basil leaves, thinly sliced, freshly grated parmesan cheese (about 3 oz), minced pitted oil-cured black olives

olive oil, zucchini, cut into 1/2 inch cubes, kosher salt, fresh ground black pepper, pasta, shapes (doesn tsp matter what shape you use), kalamata olive, peeled and sliced, firm ripe tomatoes, peeled and diced (or canned tomatoes), freshly grated parmesan cheese or 1 cup romano cheese, whole milk mozzarella cheese or 1/2 lb provolone cheese, cut into 1/2 inch cubes