Mediterranean Salad Of Piquillo Peppers Capers And Basil Food

MEDITERRANEAN PASTA SALAD WITH OLIVES AND CAPERS

Mediterranean Pasta Salad with Olives and Capers image

Provided by Mary deMuth

Categories Salad Olive Pasta Quick & Easy Summer Bon Appétit Texas

Yield Makes 12 servings

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 garlic cloves, minced
3 cups diced seeded plum tomatoes
2 cups chopped fresh fennel (about 1 medium bulb)
1 cup chopped fresh basil
6 green onions, chopped
1/2 cup chopped pitted Kalamata olives
1/4 cup drained capers
16 ounces penne pasta

Steps:

Whisk olive oil, tomato paste, vinegar, and garlic in small bowl to blend. Season dressing with salt and pepper.
Combine tomatoes, fennel, basil, onions, olives, and capers in large bowl. Sprinkle with salt and pepper. Let tomato mixture stand at least 30 minutes and up to 2 hours, tossing occasionally.
Cook penne in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again. Transfer pasta to large bowl. Pour dressing over and toss to coat. Add tomato mixture and toss to blend.

PIQUILLO PEPPER SALAD WITH SARDINES AND BASIL

Piquillo Pepper Salad with Sardines and Basil image

Provided by Tyler Florence

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 pounds small whole sardines, heads, tails and fins removed
1/2 cup red wine vinegar
3/4 cup olive oil, plus extra for drizzling
1 orange, juiced
1/4 cup chopped fresh oregano
Salt and freshly ground black pepper
2 (13-ounce) cans piquillo peppers, drained and chopped
2 tablespoons capers
1 small bunch fresh basil leaves, hand-shredded

Steps:

With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish. Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes. Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread.

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