BLACK SPAGHETTI PASTA RECIPES

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SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA ...



Spaghetti with Tomatoes, Black Olives, Garlic, and Feta ... image

Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft. More Vegetarian Pasta Recipes

Provided by Food & Wine

Categories     Pasta + Noodles

Yield 4

Number Of Ingredients 10

1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced

Steps:

  • In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
  • In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
  • Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

BLACK AND ORANGE HALLOWEEN PASTA RECIPE RECIPE | EPICURIOUS



Black and Orange Halloween Pasta Recipe Recipe | Epicurious image

Cooking by color might not be the surest way to devise holiday-appropriate recipes, but who can resist the lure of black linguine on Halloween? Tossing it with pumpkin-hued vegetables lusty with garlic and hot pepper might seem like hobgoblin overkill, except that the flavors work well together. Really well. So much so that you'll be making this pasta combination again and again, long after the jack-o-lanterns have disappeared.

Provided by Melissa Roberts

Total Time 45 min

Cook Time 15 min

Yield Makes 6 (main course) servings

Number Of Ingredients 9

2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch chunks
2 orange bell peppers, cut into 1-inch pieces
4 garlic cloves, thinly sliced
1 tablespoon thyme leaves
½ teaspoon hot red pepper flakes
¼ cup extra-virgin olive oil
1 pound black linguine or spaghetti (squid or cuttlefish ink pasta)
½ cup pitted Kalamata olives, chopped
Accompaniment: grated Parmigiano-Reggiano

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
  • While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
  • Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

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