Tomato Caper Pasta | Glam Radar

by Maria · September 3, 2014

Tomato Caper pasta recipe :

I am happy to say, I have found my way back to the kitchen these past few weeks. At first I dipped my toes in lightly with tried and true favorites—beet salad, a favorite flat bread,zucchini enchiladas, and panzanellas of every variety. But I wanted more. I wanted to jump in head first and experiment with the abundance of summer (yes, finally summer!) vegis that are showing up weekly at my door thanks to my CSA. And luckily I have found the time to do so. In fact, I have four, yes four, recipes photographed and ready to share. But although photographed, the recipes are only written in my mind…So I cannot promise them tomorrow, or even this week in fact. Please bear with me, as these days, I am easily distracted.

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Tomato Caper Pasta

serves 4

1 lb linguine 4 T olive oil 2 shallots, sliced thin 4 garlic cloves, minced 4 large plum tomatoes, coarsely chopped 4 T capers 2 T caper juice juice and zest of 1/2 lemon

salt and pepper, to taste

Bring a large pot of salted water to a boil, and add linguine. Cook 8-12 minutes, until al dente. Drain and set aside.

In a large saute pan, add 2 T olive oil and shallots, over medium heat. Cook 5-7 minutes, until light golden brown and add garlic. Cook 1-2 minutes, being careful not to burn shallots or garlic. Add tomatoes, capers, caper juice and lemon zest and juice. Cook 3-5 minutes, until tomatoes are warm, and are just beginning to break down.

Stir in linguine, adding remaining 2 T olive oil. Season generously, to taste, with salt and pepper.

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