Best Summer Pasta With Olives Roasted Peppers And Capers Recipes

SPICY PASTA WITH CAPERS AND OLIVES

Steps:

• Heat large skillet over medium-high heat.
• Add oil.
• When oil is hot, add the anchovies.
• Mash the anchovies in the olive oil and sauté for 45 seconds.
• Add the onion and sauté for 2 minutes, until tender.
• Add the garlic and sauté for another 2 minutes.
• Add the seeded, chopped tomatoes, tomato paste and wine.
• Bring to a boil and boil for 2 minutes.
• Reduce heat to medium and add capers, olives, basil, red pepper flakes, salt and pepper.
• Simmer, uncovered for 25 to 30 minutes, stirring occasionally, until thickened.
• Taste for seasoning and adjust spices accordingly.
• Cook the pasta according to package directions.
• Drain pasta and toss with sauce.
• (If sauce gets a little too thick, spoon in a little water from the pot you are cooking the pasta in).
• Sprinkle with grated cheese.

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS

Steps:

• Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
• Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
• When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

BUCATINI WITH OLIVE-CAPER SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, pile the garlic, 1 tablespoon capers and the red pepper flakes on a cutting board; mince, then mash with the flat side of a chef's knife to make a paste. Transfer the mixture to a large bowl and add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter. Stir in the basil and cheese.
• Add the pasta to the bowl with the tomato mixture and toss until the butter is melted, adding the reserved cooking water to moisten, if needed. Season with salt.