Recipes

... Spaghettini with Yellow Tomatoes, Green Olives, Chevre and Capers

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A great recipe for using up summer's tomatoes--use red ones or a mixture of heirloom if you like. By Michele Anna Jordan pantry.blogs.pressdemocrat.com

Makes 2 servings, easily doubled

Ingredients:

Kosher Salt

6 ounces dried spaghettini or other thin noodle

Olive oil

1 tablespoon capers, rinsed

1 cup quartered cherry tomatoes, preferably yellow

2 garlic cloves, crushed and minced

1/2 cup green olives, such as Picholine, pitted and halved

3 tablesppons chopped fresh Italian parsley

3 tablespoons extra virgin olive oil

2-3 ounces fresh chevre, broken into chunks

Black pepper in a mill, lemon or lime wedges for garnish

 

Preparation:

Fill a medium saucepan two-thirds full with water. add a generous tablespoon of salt and bring to a boil over high heat. Add the pasta, stir until the water returns to a boil and cook according to package directions until just done.

Meanwhile, heat a small sauté pan over medium-high heat, add a teaspoon or so of olive oil and when the pan is hot, add the capers. Sauté, tossing frequently, until they blossom, about 1-1/2 minutes. Set aside.

Wam a wide shallow bowl and wipe it dry. Add tomatoes, garlic, olives, parsley and extra virgin olive oil and toss gently. Taste and season with salt. Scatter the chevre on top, season generously with black pepper and set aside.

When the pasta is ready, drain it and shake off most but not all of the water that clings to it. Tip it into the bowl and use two forks to first toss and then lift the noodles over and over until they are evenly coated.

Scatter the fried capers on top. Correct for salt and pepper (to taste) and serve immediately with lemon or lime wedges alongside.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927