* Exported from MasterCook *
Caper Pesto with Tonnarelli
Recipe By :Johanne Killeen and George Germon
Serving Size : 2 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
2 large garlic cloves
1/4 cup chopped peeled tomatoes
1 1/2 tablespoons capers -- in salt, rinsed and patted dry (see Note)
1 cup loosely packed fresh flat-leaf parsley
leaves
1/4 cup loosely packed fresh oregano leaves -- (see Note)
1 tablespoon good-quality red wine vinegar
Kosher salt
To serve: -- 1/2 pound tonnarelli, linguine or spaghettini, and 1/2 cup freshly grated Pecorino Romano cheese
Fill a stockpot with 6 quarts of water, cover and bring to a boil.
In a small saucepan, combine the olive oil with the garlic and bring to a
boil, cooking briskly until the garlic is golden. Remove from the heat
and let cool; swirl the pan to hasten the cooling.
Transfer the garlic and oil to a blender or mini-processor. Add the tomato
pulp and the capers and pulse until chopped. Add the parsley and oregano
and pulse until chunky, then add the vinegar.
Add 3 1/2 tablespoons salt to the boiling water and add the tonnarelli.
Cover partially until the water just returns to a boil, then uncover, stir
the pasta and cook until al dente. Drain the tonnarelli, reserving 1/2
cup of the pasta water. Toss the pasta with the caper paste. If the
linguine is dry, add some of the pasta water, 1 tablespoon at a time.
Garnish with Pecorino Romano cheese if desired and serve immediately.
Serves 2
If you cannot find capers in salt, you can use brine-packed capers, with
these modifications: double the amount called for in the recipe and add
1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm
their delicate taste, reduce the oregano to 2 tablespoons.
A good Sicilian wine is best here. Regaleali is a terrific producer.
Choose either the Regaleali Bianco or the elegant Regaleali Nozze d'Oro,
which emphasizes the Sauvignon Blanc grape.
Cuisine:
"Italian"
Source:
"Food & Wine, Midnight Pasta, Oct 1996"
S(Formatted by Chupa Babi):
"Jan 2014"
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Per Serving (excluding unknown items): 264 Calories; 27g Fat (90.8%
calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5
1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 2689 0 0 0 3390 0 0 0
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