PASTA DAY: Capellini With Sun-Dried Tomatoes And Capers

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* Exported from MasterCook *

 

Capellini With Sun-Dried Tomatoes And Capers

 

Recipe By : Pasta East to West by Nava Atlas, page 158

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons extra-virgin olive oil

3 cloves garlic -- minced, up to 4

6 ounces mixed flesh mushrooms* -- cleaned and sliced

28 ounces canned diced tomatoes

1/2 cup sliced sun-dried tomatoes -- up to 3/4 cup

(not oil-cured)

1/4 cup chopped cured black olives

2 tablespoons capers -- to taste, up to 3

1/4 cup chopped fresh parsley to taste -- up to 1/2 cup

Freshly ground black pepper

1 pound capellini -- (angel hair pasta)

Grated fresh Parmesan cheese for topping -- optional

 

6 servings

 

Bold flavors mingle harmoniously in this flavorful dish. Serve with

Mediterranean Bean Salad (see separate recipe) and fresh bread.

 

*(choose from among crimini, baby bella, stemmed shiitakes, etc.)

 

Heat the olive oil in a large saucepan. Add the garlic and sauté over low

heat for 2 to 3 minutes, or until golden. Add the mushrooms and just

enough water to keep the mixture moist. Cover and cook until the mushrooms

are slightly wilted, about 3 to 4 minutes.

 

Add the tomatoes, sun-dried tomatoes, olives, and capers. Cover and simmer

gently until the mushrooms and dried tomatoes are tender, about 10 minutes.

 

Meanwhile, cook the capellini in plenty of rapidly simmering water until al

dente, then drain.

 

Combine the capellini and sauce in a large serving bowl. Add the parsley

and season to taste with pepper. Toss well and serve, passing around

Parmesan cheese for topping, if desired.

 

Calories: 214, Carbohydrate: 32 g, Cholesterol: 0 g, Total Fat: 6 g,

Protein: 6 g, Sodium: 314mg

 

 

 

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