Fettuccine With Heirloom Tomatoes Capers Olives And Arugula Food

TOMATO FETTUCCINE WITH SHRIMP AND ARUGULA

Steps:

• Cook pasta according to package directions, omitting salt and fat.
• Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion; sauté 3 minutes or until tender.
• Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally.
• Add shrimp; cook 2 minutes, stirring frequently.
• Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
• Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
• Add arugula; toss well.

SEARED TUNA ON FETTUCCINE WITH GREEN OLIVES AND ARUGULA

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add olive bruschetta spread, 3 tablespoons oil, 2 teaspoons lemon peel, lemon juice, and enough cooking liquid to coat. Season with salt and generous amount of pepper. Mix in arugula, which will wilt slightly.
• Meanwhile, brush each tuna steak with 1 tablespoon oil; sprinkle with salt and pepper. Sprinkle both sides of tuna steaks evenly with marjoram and remaining 2 teaspoons lemon peel; press gently to adhere.
• Heat remaining 1 tablespoon oil in large nonstick skillet over high heat. Add tuna; sear until crusty and brown outside but still pink inside, about 1 1/2 minutes per side. Transfer tuna to work surface; slice thinly. Divide pasta among plates; top with tuna slices.

FETTUCCINE WITH TOMATOES AND CRISPY CAPERS

Steps:

• In a large skillet, heat the olive oil.
• In a small bowl, toss the capers with the cornstarch and transfer to a sieve; shake off the excess cornstarch.
• Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan, until the capers are crispy and golden, about 3 minutes.
• Drain the capers, reserving 2 tablespoons of the oil in the skillet.
• Spread the capers on a paper towel-lined plate.
• Add the anchovies and garlic to the skillet and cook over high heat, stirring, until the garlic is golden and the anchovies dissolve, about 3 minutes.
• Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute.
• Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes; stir in the basil.
• Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
• Drain, reserving 1/2 cup of the cooking water.
• Return the pasta to the pot along with the water and pour the sauce on top.
• Toss over high heat just until the sauce is thickened, about 2 minutes.
• Serve the pasta in bowls, garnished with the crispy capers.
• Pass the grated cheese at the table.
• A Light Chardonnay: 2007 Terres Dorées Beaujolais Blanc will be a great addition to the meal, as well as, garlic breadsticks & a salad of greens.
• Enjoy!