PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS
Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
- Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
- When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.
Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS
This is fast, healthy and so good! We made this recipe which we found on F&W Magazine, July/08 edition, with angel-hair pasta and it was delicious! This is "From Chef Tips For Speedy Dishes" by Grace Parisi where the fried capers add a delectable, salty crunch to the pasta tossed with fresh tomatoes and prosciutto.
Provided by Manami
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 487.7, Fat 21.8, SaturatedFat 3.5, Cholesterol 66.1, Sodium 286.9, Carbohydrate 61.4, Fiber 3.3, Sugar 2.6, Protein 12.1
FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE
Provided by Food Network
Categories main-dish
Yield Makes 6 main course or 8 pasta
Number Of Ingredients 13
Steps:
- Reserve about one-third of the chopped tomatoes. Combine the remaining tomatoes, parsley, mint, basil, capers, garlic, red pepper flakes, sugar, salt, and black pepper in a food processor fitted with the metal blade; process until a smooth paste is formed. With the motor running, add the oil in a thin, steady stream. Transfer the mixture to a large serving bowl.
- Meanwhile, cook the fettuccine in boiling salted water according to package directions until al dente. Drain well and add to the bowl with the tomato mixture. Add the reserved tomatoes and toss like a salad until well combined. Serve immediately, garnished with the optional walnuts and parsley, if using.
CHERRY TOMATO & CAPER SPAGHETTI
A simple pasta dish with a hint of spice makes for a super satisfying supper
Provided by Good Food team
Categories Dinner, Main course, Pasta, Snack, Supper
Time 17m
Number Of Ingredients 7
Steps:
- Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down.
- Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan. Pour in the tomato sauce and toss everything together well. Serve as it is or sprinkled with freshly grated Parmesan.
Nutrition Facts : Calories 463 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.34 milligram of sodium
CAPRESE ANTIPASTO
If you have ever eaten a caprese salad and wished that you could linger with it longer, that there were more tomatoes to spear with your fork, or more milky slices of cheese on the plate, then this is the dish for you. Best at the height of tomato season, it embellishes on the classic caprese, taking its five simple elements - mozzarella, tomatoes, basil, salt and olive oil - and adding roasted peppers, caperberries (or capers), olive and prosciutto. The result is a luscious lunch or light dinner that will make your dining companions swoon. You will wonder why you didn't think of it sooner. Serve with a crusty loaf of bread on the side.
Provided by David Tanis
Categories quick, weeknight, appetizer, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- To roast peppers, set them directly in the flames of a stovetop gas burner turned to high, or over hot coals if you happen to be grilling. (You could also roast under the broiler, with peppers as close to heat source as possible.) Turn peppers with tongs until skins are blackened and blistered all over, 5 to 7 minutes. Remove to a plate and let cool. To peel, cut peppers lengthwise. Scrape seeds and veins away with your knife, then turn peppers over and scrape away charred skin. Slice peeled peppers into 1/2-inch ribbons and place in a small bowl. Season with salt and pepper, then add 1 tablespoon olive oil and toss. (Peppers may be roasted up to a day ahead.)
- Cut mozzarella into 1/4-inch slices. Cut tomatoes into 1/2-inch slices and halve cherry tomatoes.
- Arrange mozzarella slices in the center of a large platter. Surround with tomatoes and sprinkle lightly with salt. Add roasted pepper strips, caperberries and olives. Drape prosciutto around the platter. Garnish with basil leaves. Drizzle generously with olive oil and serve.
Nutrition Facts : @context http, Calories 333, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 11 grams, Sodium 775 milligrams, Sugar 7 grams
More about "fettuccine with tomatoes and crispy capers food"
PASTA WITH CAPERS AND TOMATOES | JAMIE …
From jamieoliver.com
- Cook the linguine in a pan of boiling salted water according to the packet instructions.Drizzle a lug of oil into a medium saucepan over a medium heat, add the tomato passata and capers (rinsed), then finely grate in half the lemon zest.
- Simmer for 5 to 7 minutes, then season to taste with sea salt and black pepper.When the linguine is al dente, drain and toss with the sauce to coat.
FETTUCCINE WITH TOMATOES AND CRISPY …
From foodandwine.com
- 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.
FETTUCCINE RECIPE WITH ROASTED BELL PEPPERS,CHERRY …
From nonnabox.com
CHERRY TOMATO PASTA WITH CAPERS & CRISPY …
From italiankitchenconfessions.com
PASTA WITH ROASTED CAULIFLOWER AND CRISPY CAPERS
From foodandwine.com
HOW TO MAKE INCREDIBLY SIMPLE TOMATO …
From thefedupfoodie.com
PASTA WITH CAPERS & SUNDRIED TOMATOES RECIPE - HOUSE & HOME
From houseandhome.com
Estimated Reading Time 2 mins
SPAGHETTI PUTTANESCA RECIPE - BBC FOOD
From bbc.co.uk
FETTUCCINE WITH TOMATO-CREAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
CREAMY, CHEESY, 2-INGREDIENT TOMATO SAUCE - FOOD52
From food52.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE
From foodhousehome.com
PASTA WITH SHRIMP AND TOMATO-CAPER SAUCE RECIPE | MYRECIPES
From myrecipes.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS - WAVERECIPES
From waverecipes.com
FETTUCCINE IN TOMATO SAUCE - EAT SOMETHING VEGAN
From eatsomethingvegan.com
MEDITERRANEAN BAKED CRISPY CHICKEN AND PASTA - AVERIE COOKS
From averiecooks.com
SUN-DRIED TOMATO PASTA WITH CRISPY CAPERS RECIPE - FOOD52
From food52.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FRESH TOMATO AND SPINACH PASTA (VEGAN FETA + CAPERS)
From simplyceecee.co
BLT PASTA SALAD RECIPE - MSN
From msn.com
ONE-POT SPAGHETTI WITH TOMATOES, ARTICHOKES, AND CAPERS
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love