RECIPE WITH KALAMATA OLIVES RECIPES

Name: Tomato Feta Pasta Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 to 8 servings
Ingredients: 1/2 pound fusilli (spirals) pasta; Kosher salt; Good olive oil; 1 pound ripe tomatoes, medium-diced; 3/4 cup good black olives, such as kalamata, pitted and diced; 1 pound good feta cheese, medium-diced; 6 sun-dried tomatoes in oil, drained and chopped; 5 sun-dried tomatoes in oil, drained; 2 tablespoons red wine vinegar; 6 tablespoons good olive oil; 1 garlic clove, diced; 1 teaspoon capers, drained; 1 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 1 cup freshly grated Parmesan; 1 cup packed flat-leaf parsley, chopped

TOMATO FETA PASTA SALAD RECIPE | INA GARTEN | FOOD NETWORK

Tomato Feta Pasta Salad Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1/2 pound fusilli (spirals) pasta
Kosher salt
Good olive oil
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
1 pound good feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped

Steps:

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.

WARM MARINATED OLIVES RECIPE | INA GARTEN | FOOD NETWORK

Warm Marinated Olives Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 20 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

2 cups large green olives with pits, such as Cerignola (11 ounces)
2 cups large black olives with pits, such as Kalamata (11 ounces)
Zest of 1 orange, peeled in large strips
4 large garlic cloves, smashed
2 teaspoons whole fennel seeds
2 teaspoons chopped fresh thyme leaves
3/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
2/3 cup good olive oil
4 sprigs fresh thyme

Steps:

Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

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