Fettuccine With Heirloom Tomatoes Capers Olives And Arugula Recipes

FETTUCCINE WITH SPICY RAW TOMATO, HERB, AND CAPER SAUCE

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.

TOMATO TART WITH CAPERS, ANCHOVIES, AND CARAMELIZED ONIONS

Steps:

• Heat a large sauté pan or Dutch oven over high heat for 2 minutes. Swirl in 3 tablespoons olive oil, and add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper. Cook 10 minutes, stirring often. Turn the heat down to medium, add the butter, and cook 15 minutes, stirring often and scraping the bottom of the pan with a wooden spoon, until the onions are a deep golden brown. Let cool completely before you make the tart, so they don't melt the pastry.
• Preheat the oven to 400°F.
• Place the defrosted puff pastry on a parchment-lined baking sheet. Use a paring knife to score an 1/8-inch-thick border around the edge of the pastry. Whisk together the egg yolk and 1 teaspoon water. Brush the border with the egg wash. Spread the caramelized onions evenly within the border.
• Core the heirloom tomatoes. Hold each tomato on its side and slice it into 1/4-inch-thick round slices. Place the tomato slices, just touching but not overlapping, on top of the caramelized onions (there will be some onion peeking through). If necessary, cut some of the tomato slices in half so they fit, placing the cut side of the slices flush with the border. Season the tomatoes with 1/4 teaspoon salt and a few grindings of black pepper.
• Slice the anchovies thinly on the diagonal.
• Arrange the anchovies, capers, and olives over the tomatoes and onions. Sprinkle the remaining teaspoon of thyme over the tart.
• Bake the tart 10 minutes. Turn the sheet pan, and bake another 10 to 12 minutes, until the crust is deep golden brown.
• Just before serving, place the cherry tomatoes and diced shallot in a bowl, and season them with 1/4 teaspoon salt and a few grindings of black pepper. Drizzle the super-good olive oil over the tomatoes, squeeze in a little lemon juice, and toss together. Add the arugula and herbs and toss well. Taste for seasoning. Cut the tart into six wedges, and place on six plates. Arrange some of the cherry tomato-herb salad next to each wedge of tart.

PASTA WITH TOMATOES, BLACK OLIVES AND CAPERS

Steps:

• Prepare pasta according to package instructions.
• In a large skillet, heat olive oil and saute onions till they start to turn clear.
• Add the garlic and saute briefly. Don't let it brown.
• Add the tomatoes, breaking them up with your hands or a spoon.
• Stir in the rest of the ingredients.
• Simmer for about 5 to 10 minutes. Sauce will thicken slightly but still should have liquid.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

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.

PASTA WITH UNCOOKED TOMATOES, BASIL, CAPERS, OLIVES AND FETA

Steps:

• Combine the olive oil, tomatoes, capers, olives, parsley, basil, salt, and pepper in a large bowl and let sit for 30 minutes or longer.
• Bring a large pot of water to a boil. Add a heaped tablespoon of salt and the pasta. Cook until al dente, drain, and toss at once with the tomato sauce and feta. Serve hot or at room temperature.

PENNE WITH ARUGULA AND TOMATOES

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté 1 minute. Add tomatoes, herbs and sugar. Reduce heat and simmer until mixture thickens, stirring frequently, about 20 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before using.)
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Add arugula and cook until wilted, about 1 minute. Drain. Return pasta and arugula to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Divide pasta among plates. Sprinkle with cheese and serve.