RECIPES WITH CAPERS AND PASTA RECIPES

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SICILIAN TUNA PASTA | PASTA RECIPES | JAMIE OLIVER RECIPES



Sicilian tuna pasta | Pasta recipes | Jamie Oliver recipes image

Total Time 14 minutes

Yield 4

Number Of Ingredients 5

300 g dried pasta shells
4 heaped teaspoons baby capers
500 g ripe mixed-colour cherry tomatoes
1 tablespoon dried oregano ideally the flowering kind
1 x 220 g jar of tuna in olive oil from sustainable sources

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions.
    2. Meanwhile, place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Add the capers, fry until super-crispy, then scoop out and put aside, leaving the fragrant oil behind.
    3. Halve and add the tomatoes, then sprinkle in most of the oregano.
    4. Drain and flake in the tuna, add 2 ladlefuls of pasta cooking water, and simmer until the pasta is done.
    5. Drain the pasta, reserving a mugful of cooking water, then toss the pasta into the tuna pan, loosening with a splash of reserved cooking water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, then dish up. Sprinkle over the crispy capers and the remaining oregano from a height, drizzle with 1 teaspoon of extra virgin olive oil, and tuck in.

Nutrition Facts : Calories 411 calories, FatContent 9.6 g fat, SaturatedFatContent 1.3 g saturated fat, ProteinContent 24.3 g protein, CarbohydrateContent 60.7 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 1.1 g salt, FiberContent 3.4 g fibre

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEP…



Midnight Pasta With Garlic, Anchovy, Capers and Red Pep… image

There’s something about pasta, cooked properly, that trumps all the other possibilities. And the smell of pasta boiling is a heady cheap thrill. With a few basic staple pantry items, a true feast can be ready in minutes. Good spaghetti, good olive oil, garlic and a little red pepper are all you need, plus some anchovy and capers if you have them.

Provided by David Tanis

Total Time 20 minutes

Yield 2 servings.

Number Of Ingredients 9

1/2 pound spaghetti
Salt
3 tablespoons extra virgin olive oil
4 garlic cloves, peeled and roughly chopped
4 anchovy filets, rinsed and roughly chopped
1 tablespoon capers, rinsed and roughly chopped
1/2 teaspoon red pepper flakes, or to taste
2 tablespoons chopped parsley, optional
Parmesan for grating, optional

Steps:

  • Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
  • While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
  • Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

Nutrition Facts : @context http//schema.org, Calories 627, UnsaturatedFatContent 18 grams, CarbohydrateContent 87 grams, FatContent 23 grams, FiberContent 4 grams, ProteinContent 18 grams, SaturatedFatContent 3 grams, SodiumContent 403 milligrams, SugarContent 3 grams

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