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
PASTA WITH ROASTED TOMATOES AND CAPERS
The roasted cherry tomatoes break down just enough to coat the pasta. The oregano provides needed herb flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss tomatoes, capers, and oregano with oil and season with salt. Roast until tomatoes burst and begin to brown, 25 to 30 minutes. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
- Return pasta and 1/4 cup pasta water to pot and add tomato mixture. Cook over high until sauce is slightly thickened, 3 to 4 minutes. If necessary, add remaining pasta water to create a light sauce that coats pasta. Serve sprinkled with oregano.
Nutrition Facts : Calories 432 g, Fat 12 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g
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 HEIRLOOM TOMATOES, CAPERS, OLIVES AND ARUGULA
Steps:
- In a medium saucepot over medium-high heat, heat 2 tablespoons olive oil. Add the garlic and onions and cook, stirring often, until translucent. Add the yellow tomatoes and continue to cook until most of the liquid from the tomatoes is reduced, 20 to 30 minutes. Season with salt and pepper and keep the sauce warm. In a large pot of salted boiling water, add the fettuccine and cook until al dente, 7 to 8 minutes. When the pasta is done, drain and add to the sauce. Toss well, and keep the pasta warm.
- In a large saucepan over medium-high heat, add the remaining 2 tablespoons olive oil, the red tomatoes, olives and capers. Cook together until the tomatoes have softened, about 5 minutes. Add the arugula and basil. Toss together well and season with salt and pepper.
- To serve, divide the pasta into bowls, then top with the tomatoes, olives, capers, arugula and basil. Garnish with lots of grated Parmesan.
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.
PASTA WITH TOMATOES, OLIVES AND CAPERS
Make and share this Pasta with Tomatoes, Olives and Capers recipe from Food.com.
Provided by Kimke
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss the tomatoes and garlic together and drain them in a strainer while you continue with the recipe.
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente.
- Drain it well, return it to the pot, and toss it with the tomato mixture.
- Toss again with the olive oil, olives, capers, parsley, salt, and pepper.
- Let sit for 3 to 5 minutes to absorb the flavors before serving.
Nutrition Facts : Calories 587.3, Fat 16.6, SaturatedFat 2.4, Sodium 220.7, Carbohydrate 93.3, Fiber 6.2, Sugar 6.6, Protein 16.7
DOUBLE-TOMATO PASTA SALAD
For full-spectrum tomato flavor, this pasta salad pairs fresh tomatoes with sun-dried tomatoes. The sun-dried tomato oil and the water that's released from salted tomatoes serve as a built-in dressing. Nuts and herbs add crunch and freshness, but you should feel free to add more embellishments right before serving, like mozzarella or shaved Parmesan, white beans or chickpeas, sardines or another tinned fish, or briny condiments like capers or olives.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, pastas, salads and dressings, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Holding back the sun-dried tomatoes with your fingers, drain the oil from the jar into a large pot. Coarsely chop the sun-dried tomatoes and add them to the pot, along with the nuts and olive oil. Set over medium-low and cook, stirring often, until the nuts are toasted, 5 to 6 minutes. Scrape into a large bowl (reserve the pot), then stir in the garlic and 1/2 teaspoon each salt and pepper.
- Fill the reserved pot with water (no need to wash) and bring to a boil. Season water with salt, add the pasta and cook until just past al dente. (The pasta will not cook further in the sauce.) Drain the pasta.
- While the water is coming to a boil, coarsely chop the ripe tomatoes. Add to the sun-dried tomato mixture, season with 1 teaspoon salt and stir to combine. (Tomato mixture can be made up to 2 hours ahead.)
- Add the drained pasta to the tomato mixture and stir to combine. Let sit until room temperature, about 15 minutes or up to 2 hours. Pasta salad will keep up to 3 days if refrigerated.
- When ready to eat, taste the pasta salad. If flavors are muted, add salt and lemon juice or red wine vinegar. If it's too sweet, add black pepper and lemon juice or red wine vinegar. Stir in the greens and eat.
PASTA WITH CAPERS AND CHERRY TOMATOES
Steps:
- Rinse capers in a sieve and transfer to a small bowl. Cover capers with water by about 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
- Cook onion, cut sides down, and garlic in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, 3 minutes. Add capers and cook, stirring occasionally, 5 minutes. Remove and discard garlic and onion. Add canned and cherry tomatoes and cook, stirring occasionally, 3 minutes. Stir in mint and pepper, then reduce heat to low and simmer, covered, stirring occasionally, 1 1/2 hours.
- Shortly before sauce is done, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve about 1 cup cooking water, then drain pasta. Add pasta to sauce and cook over high heat, tossing, 10 to 15 seconds. If pasta seems dry, add a few tablespoons reserved cooking water.
- *Available at some specialty foods shops and chefshop.com.
More about "fettuccine with tomatoes and crispy capers recipes"
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- 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.
PASTA WITH GARLIC BUTTER CAPER SAUCE - IOWA GIRL EATS
From iowagirleats.com
CHERRY TOMATO PASTA WITH CAPERS & CRISPY BREADCRUMBS
From italiankitchenconfessions.com
FETTUCCINE WITH TOMATOES, CAPERS & OLIVES - RECIPE
From finecooking.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
PASTA WITH CAPERS AND TOMATOES | JAMIE MAGAZINE RECIPES
From jamieoliver.com
FRESH TOMATO AND SPINACH PASTA (VEGAN FETA + CAPERS) - VEGAN …
From simplyceecee.co
FETTUCCINE WITH HEIRLOOM TOMATOES, CAPERS, OLIVES AND ARUGULA : …
From cookingchanneltv.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE - GRACE PARISI
From mastercook.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS - MASTERCOOK
From mastercook.com
ORZO SALAD WITH ROASTED CHERRY TOMATOES - THERESCIPES.INFO
From therecipes.info
FETTUCCINE WITH CHERRY TOMATO BUTTER SAUCE - SIP AND FEAST
From sipandfeast.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE
From pinterest.com
SPAGHETTI WITH TOMATOES, CAPERS, MINT & PARSLEY - THE WOKS OF LIFE
From thewoksoflife.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE
From pinterest.com.au
GLUTEN FREE FETTUCCINI WITH TOMATOES & CRISPY CAPERS
From pacificoliva.com
CREAMY, CHEESY, TOMATOEY PASTA WITH CRISPY CAPERS | BIG LITTLE …
From foodiebadge.com
PASTA WITH ROASTED CAULIFLOWER AND CRISPY CAPERS RECIPE
From foodandwine.com
FETTUCCINE WITH TOMATOES, CAPERS & OLIVES - RECIPE - ORACLE
From aqfoods.wew.selfip.com
BEST COOKING BREADS RECIPES: FETTUCCINE WITH TOMATOES AND …
From worldbestbreadsrecipes.blogspot.com
PASTA WITH TOMATO, AUBERGINE & CRISPY CAPERS – RECIPE
From viosconcept.com
MIKESMUNCHIES.COM: FETTUCCINE WITH TOMATOES AND CRISPY CAPERS
From mikesmunchies.blogspot.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS RECIPE
From pinterest.se
RECIPE: CREAMY TOMATO PASTA WITH MUSHROOMS, SWEET PEPPERS
From blueapron.com
PASTA WITH TOMATOES CAPERS OLIVES AND BREADCRUMBS RECIPES
From foodnewsnews.com
FETTUCCINE WITH HEIRLOOM TOMATOES, CAPERS, OLIVES AND ARUGULA – …
From recipenet.org
TOMATO-CAPER SAUCE - BETTER HOMES & GARDENS
From bhg.com
THE KITCHEN FROG: FETTUCCINE WITH TOMATOES AND CRISPY CAPERS
From thekitchenfrog.blogspot.com
FETTUCCINE WITH TOMATOES AND CRISPY CAPERS - PESCATARIAN RECIPES
From fooddiez.com
THIS PASTA SALAD RECIPE GETS A FLAVOR BOOST FROM SUN-DRIED …
From washingtonpost.com
HOW TO MAKE INCREDIBLY SIMPLE TOMATO CAPER PASTA
From thefedupfoodie.com
RECIPE: MAFALDA PASTA IN CREAMY TOMATO SAUCE WITH CHEESY BREAD …
From blueapron.com
PASTA WITH BURST CHERRY TOMATO SAUCE AND FRIED CAPER CRUMBS
From joanne-eatswellwithothers.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