Ingredients with Measurements:
- 1 pound giganti pasta
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup pitted kalamata olives, sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup olive oil
- 4 garlic cloves, minced
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Special equipment needed: None
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the giganti pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the crushed tomatoes, sliced olives, parsley, basil, and oregano to the saucepan. Season with salt and pepper to taste.
4. Simmer the sauce for 10-15 minutes until it has thickened slightly and the flavors have melded together.
5. Add the cooked giganti pasta to the saucepan and toss to coat the pasta evenly with the sauce.
6. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 16g
Carbohydrates per serving: 64g
Protein per serving: 14g
Substitutions for ingredients:
- Giganti pasta can be substituted with any large tube-shaped pasta such as rigatoni or penne.
- Kalamata olives can be substituted with any other type of pitted black olives.
- Fresh herbs can be substituted with dried herbs, but use half the amount.
Variations:
- Add cooked Italian sausage or ground beef to the sauce for a meaty version.
- Use cherry tomatoes instead of crushed tomatoes for a chunkier sauce.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to salt the pasta water generously to add flavor to the pasta.
- Don't overcook the pasta as it will continue to cook slightly when added to the sauce.
- Use a large saucepan to make it easier to toss the pasta with the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pasta in the microwave or on the stovetop with a splash of water or broth to loosen the sauce.
Presentation ideas:
Serve the pasta in a large bowl with a sprinkle of fresh herbs on top.
Garnishes:
Grated Parmesan cheese, fresh herbs
Pairings:
- Serve with a side salad of mixed greens and a simple vinaigrette.
- Pair with a glass of red wine such as Chianti or Sangiovese.
Suggested side dishes:
- Garlic bread
- Roasted vegetables such as broccoli or asparagus
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the pasta and sauce to the recommended temperatures to ensure they are safe to eat.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Giganti pasta is a large tube-shaped pasta that originated in Italy. It is often used in hearty pasta dishes such as this one.
Flavor profiles:
This dish is savory and slightly tangy from the tomatoes and olives. The fresh herbs add a bright and herbaceous flavor.
Serving suggestions:
Serve this pasta dish as a main course for a weeknight dinner or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Greek