LINGUINE WITH FRESH SAGE-CAPER SAUCE
A very fresh tasting comfort food! One day my boyfriend brought home some fresh sage from his mother's garden and I wasn't sure what to do with it. I came up with this wonderful dish that has so many variations!
Provided by Gypsybead
Categories Main Dish Recipes Pasta
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until fragrant, about 3 minutes, then stir in the tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer, then reduce heat to medium-low, and continue simmering for 15 minutes. Stir in sage leaves, and simmer 10 minutes more.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to the pot off of the heat. Season the sauce to taste with salt and pepper, then pour over the pasta and toss to coat.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 50.9 g, Fat 5.3 g, Fiber 4.5 g, Protein 9.5 g, SaturatedFat 0.8 g, Sodium 551.1 mg, Sugar 6.8 g
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
LINGUINE WITH CAPER AND GREEN OLIVE SAUCE
My mouth is just watering thinking about this recipe. Another recipe that takes about 30 minutes. TIP: Capers and olives are often packed in brine, which can make a dish very salty. If you are watching your salt intake, rinse them before cooking.
Provided by VKuuipo Bridges
Categories European
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil, garlic, and crushed red pepper in a large saucepan over medium heat until fragrant, about 2 minutes.
- Add the marinara sauce, olives, capers, parsley, and lemon zest.
- Reduce heat to low and simmer for about 15 minutes.
- Meanwhile, cook the linguine according to the package instructions.
- Drain and add the linguine to the sauce, tossing the coat.
- Transfer to a large serving dish and serve family-style.
Nutrition Facts : Calories 683.4, Fat 17.6, SaturatedFat 2.5, Sodium 2472.8, Carbohydrate 112.1, Fiber 7.2, Sugar 20.5, Protein 20.2
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