Pasta Day: Spaghetti With Tomatoes, Olives, And Capers

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* Exported from MasterCook *

 

Spaghetti With Tomatoes, Olives, And Capers

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 454

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 cup olive oil

3 large garlic cloves

(2 sliced and 1 chopped)

1 pound Roma tomatoes -- peeled

seeded and chopped;

OR 1 pint cherry tomatoes -- quartered

OR 15 ounces canned tomatoes -- chopped

24 kalamata olives -- pitted

and coarsely chopped

1/4 cup capers -- rinsed

1/2 teaspoon red pepper flakes

1 tablespoon chopped marjoram

Salt and freshly milled pepper

1 pound spaghetti

1/2 cup chopped parsley

 

SERVES 4 TO 6

 

This summer spaghetti has lots of spirit. While delectable with fresh

tomatoes, it's enjoyable in the winter too: I make it with 1 1/2 cups diced

canned tomatoes in place of the fresh.

 

Heat the oil with the garlic slices in a wide skillet over medium

heat. When the garlic is golden, remove and discard it. Add the chopped

garlic, tomatoes, olives, capers, pepper flakes, and marjoram. Simmer

briskly for 10 minutes and season with salt and pepper. Cook the spaghetti

in plenty of boiling salted water, drain, and add it to the sauce along

with the parsley. Toss well and serve.

 

Variation with Roasted Peppers: Add a red and yellow bell pepper, roasted,

or 1 cup bottled roasted peppers, peeled, seeded, and chopped, to the

skillet with the tomatoes.

 

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