Guest guest Posted October 5, 2001 Report Share Posted October 5, 2001 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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