Friday, January 3, 2014

[MC-AllEthnic-Recipes] Caper Pesto with Tonnarelli - 5g Carbohydrate; 2g Dietary Fiber

 

                      
* Exported from MasterCook *

                       Caper Pesto with Tonnarelli

Recipe By     :Johanne Killeen and George Germon
Serving Size  : 2     Preparation Time :0:00
Categories    : Condiment                       LowCal (Less than 300 cals)
                LowerCarbs                      Veggie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  extra-virgin olive oil
  2              large  garlic cloves
     1/4           cup  chopped peeled tomatoes
  1 1/2    tablespoons  capers -- in salt, rinsed and patted dry (see Note)
  1                cup  loosely packed fresh flat-leaf parsley
                        leaves
     1/4           cup  loosely packed fresh oregano leaves -- (see Note)
  1         tablespoon  good-quality red wine vinegar
                        Kosher salt
                        To serve: -- 1/2 pound tonnarelli, linguine or spaghettini, and 1/2 cup freshly grated Pecorino Romano cheese

Fill a stockpot with 6 quarts of water, cover and bring to a boil.   

In a small saucepan, combine the olive oil with the garlic and bring to a 
 boil, cooking briskly until the garlic is golden. Remove from the heat
and let cool; swirl the pan to hasten the cooling. 

Transfer the garlic and oil to a blender or mini-processor. Add the tomato
pulp and the capers and pulse until chopped. Add the parsley and oregano
and  pulse until chunky, then add the vinegar.   

Add 3 1/2 tablespoons salt to the boiling water and add the tonnarelli.  
Cover partially until the water just returns to a boil, then uncover, stir
the   pasta and cook until al dente. Drain the tonnarelli, reserving 1/2
cup of the   pasta water. Toss the pasta with the caper paste. If the
linguine is dry, add   some of the pasta water, 1 tablespoon at a time.
Garnish with Pecorino Romano   cheese if desired and serve immediately. 

Serves 2

If you cannot find capers in salt, you can use brine-packed capers, with
these modifications: double the amount called for in the recipe and add
1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm
their delicate taste, reduce the oregano to 2 tablespoons. 

A good Sicilian wine is best here. Regaleali is a terrific producer.
Choose either the Regaleali Bianco or the elegant Regaleali Nozze d'Oro,
which emphasizes the Sauvignon Blanc grape.

Cuisine:
  "Italian"
Source:
  "Food & Wine, Midnight Pasta, Oct 1996"
S(Formatted by Chupa Babi):
  "Jan 2014"
                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 264 Calories; 27g Fat (90.8%
calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 78mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 5
1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 2689 0 0 0 3390 0 0 0

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