Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Caper Pesto on Whole Wheat Spaghetti

Friday, January 13, 2012

[MC-AllEthnic-Recipes] Mediterranean Caper Pesto on Whole Wheat Spaghetti

* Exported from MasterCook *

Caper Pesto on Whole Wheat Spaghetti

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons salted capers -- rinsed, soaked in water for 10 minutes, then drained
2 cloves chopped garlic
6 anchovy fillets
2 cups packed flat-leaf parsley leaves
1/2 cup extra-virgin olive oil
1 cup freshly grated Parmesan cheese
1 pound whole wheat spaghetti
Freshly ground pepper

Bring a large pot of salted water to a boil. Add spaghetti to pot; cook, stirring frequently the first 3 minutes and then occasionally, until pasta is al dente, about 2 minutes less than recommended on the package. While pasta is cooking, take 1/4 cup pasta water and set aside in a bowl.

Meanwhile, make pesto: Combine capers, garlic, anchovies, and parsley in a blender or food processor. Process, stopping to scrape down the sides as needed until parsley is finely chopped. Add oil in a fine stream, blending until creamy. Transfer sauce to a medium bowl; stir in cheese.

Drain pasta and transfer to a large bowl. Stir reserved pasta water into pesto. Pour sauce over pasta and mix well to combine. Top with pepper and more cheese if desired. Serve immediately.

Serves 4

AuthorNote: Salt-packed capers make this whole wheat spaghetti dish a quick, flavorful weeknight staple.

This recipe is made from ingredients featured in The Great Pantry Makeover.

Cuisine:
"Mediterranean"
Source:
"Cathy and Tony Mantuano for O magazine"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 751 Calories; 35g Fat (40.7% calories from fat); 28g Protein; 88g Carbohydrate; 10g Dietary Fiber; 21mg Cholesterol; 696mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0