PASTA: Pasta with Fresh Tomatoes, Capers, and Olives

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Pasta with Fresh Tomatoes, Capers, and Olives

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 212

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

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2 pounds ripe sweet tomatoes -- peeled, seeded,

chopped

2 cloves garlic -- finely minced

8 imported black olives -- pitted

and coarsely chopped

8 imported brine-cured green olives -- pitted

and coarsely chopped

or use all black olives

2 tablespoons capers -- rinsed

and coarsely chopped

1 teaspoon red wine vinegar

or balsamic vinegar -- optional

10 large basil leaves -- slivered

2 tablespoons fresh parsley -- chopped

2 tablespoons extra virgin olive oil

salt -- to taste

freshly ground black pepper -- to taste

3/4 pound spaghettini -- (3/4 to 1 pound)

or spaghetti or linguine

 

During the summer and early fall, when tomatoes are at their height, I

rarely cook them— although when I do, the sauces are incredibly sweet.

But it’s so easy to throw together a truly delicious pasta sauce, just

by cutting up the tomatoes and adding seasonings like garlic and fresh

basil. From there you can go in many directions; you can keep it simple,

or you can add ingredients. The capers and olives here (in Mediterranean

Italy anchovies would also be used) make for a wonderful, pungent sauce.

 

MAKES 4 TO 6 SERVINGS

 

1. Combine the tomatoes, garlic, olives, capers, vinegar, basil,

parsley, olive oil, salt, and pepper in a large bowl; mix together well.

Let sit for 1 hour at room temperature.

 

2. Heat a large pot or pasta pot full of water over high heat. when the

water reaches a boil, add

T tablespoon of salt and gradually add the pasta. Stir to make sure the

pasta doesn't stick to the

bottom of the pot, then boil until cooked al dente, firm to the bite

(check the package for time

indications; usually 8 to TO minutes, although very thin pasta cooks

more quickly). Drain.

 

3. Toss the pasta with the tomato mixture and serve.

 

Advance preparation: The sauce can be made several hours ahead and kept

at room temperature.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 65 Calories; 7g Fat (92% calories

from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 41mg Sodium

Food Exchanges: 1 1/2 Fat

 

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