Fusilli with Olives, Capers & Mozzarella - Vegetarian Pasta Recipe | Recipe Diary
How to make a vegetarian Pasta with olives, capers, and Mozzarella. QUICK, EASY, & YUMMY! ????????????
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Ingredients (for 2 persons):
ca. 225 g Pasta (uncooked) e.g. Fusilli
olive oil
1 small onion
1 garlic clove
fresh basil leaves
175 g small tomatoes
200 g finely chopped canned tomatoes
2 teaspoons capers
8 black olives
100 g Mozzarella
pepper
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Need Something - Kaczmarski / Arcoleo
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Pasta with Fresh Tomatoes, Basil & Capers
I have a good friend from Italy who told me years ago that a very popular meal from home is a simple pasta dish using fresh tomato and basil on top of cooked pasta. My friend Giovanni told me that many homes that don’t have air conditioning keep the house cool by limiting the amount of time heating up the kitchen during the summertime by creating dishes using fresh ingredients as much as possible. This dish is a prime example. It’s so easy to prepare in that it can be prepped in 15 minutes and ready to eat in an hour.
Summertime Pasta with Fresh Tomato Sauce
serves 4 as a first course
Ingredients
1 lb Fresh Heirloom Tomatoes, not too soft (or any combination of fresh tomatoes)
1/4 cu Fresh Basil Leaves, loosely packed
1/2 tsp Sea Salt
1/4 tsp Black Pepper
2 tbl Garlic Infused Olive Oil, recipe below
1 tsp White Balsamic Reduction
2 tbl Capers
1/2 lb Pasta, I’ve used Fettuccini and Frussili
Parmigiano Reggiano, optional, finely grated
Method
Chop the tomatoes into a small dice and transfer them to a large bowl. Layer the basil leaves on a cutting board and then roll them up tightly. Using a sharp knife, thinly slice leaves into little ribbons (a chiffonade) and add to the tomatoes. Add garlic infused olive oil, salt, pepper, balsamic reduction, and capers and toss ingredients to combine. Cover mixture with plastic wrap and let it rest at room temperature for an hour or so.
Just before ready to serve, prepare pasta according to package directions. Drain pasta and transfer to a large serving bowl. Sample tomato mixture and adjust the taste with additional salt and/or pepper, if necessary. Add tomatoes to pasta, toss to combine, and serve with grated parmigiano reggiano.
Be sure to check out my other recipes here on YouTube and on my website at
Linguine with Anchovies, Capers and Olives
Linguine with Anchovies, Capers and Olives
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How to Make Spaghetti with Capers & Black Olives | Easy Italian Recipes
⇨ For written recipe:
***TIPS***
1. Although it's personal of course, traditionally, we would never add parmesan to this dish - so I recommend trying it without!
2. Once you've fried the garlic in the oil, make sure you SWITCH THAT GAS OFF before adding the capers and olives. Otherwise, things might get burnt and ruin everything!
3. It's so important to only add parsley at the end of the cooking. Nobody needs burnt or cooked parsley in their lives!
INGREDIENTS
1 CLOVE OF GARLIC
CHILLI FLAKES
60g PITTED BLACK OLIVES
CAPERS
400g PASSATA
6 CHERRY TOMATOES
300g SPAGHETTI
OLIVE OIL
SALT
PARSLEY
This simple spaghetti with capers & olive salsa recipe is one the easiest pasta dishes to make and in my hometown, it's one of the most popular! The traditional name for this dish is 'Spaghetti alla San Giuannin', meaning 'St John's Spaghetti' and people have been cooking it here for many years. This authentic Italian dish is perfect if you're looking for a simple, easy to make yet impressive spaghetti recipe.
Buon appetito!
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Green Leaves by Jason Shaw
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Penne With Cherry Tomatoes and Black Olives - Martha Stewart
Martha Stewart cooks Penne With Cherry Tomatoes and Black Olives.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
PASTA PUTTANESCA - Original Italian recipe
Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Canned peeled tomatoes 800 g
Capers in salt 10 g
Parsley 1 sprig
Anchovies fillets in olive oil 25 g
Gaeta olives (or black pitted olives) 100 g
Garlic 3 cloves
Dried chili pepper 2
Extra-virgin olive oil 30 g
Fine salt to taste
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