Welcome back readers! I hope everyone had a great weekend. Since it was both Derby Day and Cinco De Mayo, I think you can reach your own conclusion about how much I enjoyed my weekend! I’ve got some great recipes to share this week and a “big announcement” to make, but that will have to wait. No I’m not preggers so get your heads out of the gutter.
In the meantime, here is another post for all of you Meatless Monday followers, or just plain old pasta lovers!
I like this recipe because it does not use tomato sauce which makes the dish very light and allows you to appreciate the flavors of the capers and olives without being overwhelmed with ‘tomato’. Plus, you can finish it in less than 15 minutes, so it’s perfect for busy weeknights. Or when it’s to hot to use the oven!
While your pasta cooks, grab some capers and olives…
…. then toss them into a large saute pan with the cooked pasta and some olive oil
Notice something? The leftover roasted red pepper is making an appearance
Top the dish off with copious amounts of fresh cracked pepper and panko bread crumbs for crunch. Then devour.
Rustic Pasta with Capers and Olives
- 2 servings angel hair pasta
- 1 cup black olives
- 1 roasted red pepper, chopped
- 2 heaping tbl capers
- ½ cup thinly shaved mozzarella*
- Panko break crumbs (approx 2 tbl)
- Olive oil
- ¼ cup pasta water (reserve after the pasta is cooked)
- salt and fresh ground pepper to taste
Cook the pasta according the package instructions. Before draining, reserve 1/4 cup of the starchy pasta water. Transfer the pasta to a large skillet, drizzle generously with olive oil and toss in the olives, peppers and capers. Salt and pepper generously. Continue to cook the pasta over low-med heat, tossing occasionally for 3 minutes. Add the pasta water and the mozzarella, toss and continue cook until the cheese just begin to melt. Plate the pasta and sprinkle with Panko bread crumbs just before serving (don’t skip this step, the crunch is perfect in this dish).
*Note: I had this cheese on hand and needed to use it up, but this dish works extremely well with Parmesan cheese, I recommend it!
Daily Question: What regional style of Italian cooking do you prefer?