Monday, August 1, 2011

Tomato Pasta Sauce with Capers and Lemon

The capers in this recipe add a wonderful saltiness to the tomatoes that compliments the lemon beautifully.

Tomato Caper Pasta
((Printable Recipe))

1 lb. whole wheat pasta
4 tablespoons olive oil
2 shallots, sliced thin
4 garlic cloves, minced
4 large plum tomatoes, diced
4 tablespoons capers
2 tablespoons caper juice
zest and juice from 1/2 a lemon
salt and pepper to taste

1. Bring a large pot of slated water to a boil for the pasta.

2. Heat 2 tablespoons of olive oil and cook the shallots for 5-7 minutes, until golden brown.  Add the garlic and cook for an additional minute.

3. Add the tomatoes, capers, caper juice, lemon juice and lemon zest.  Cook just until the sauce is warm.

4. When the pasta is done cooking, drain and drizzle with the additional 2 tablespoons of oil.  Toss with the tomatoes.

Some other fresh tomato recipes you may enjoy:
Grilled Corn Pasta with Roasted Garlic, Tomatoes, and Spinach
Panzanella (Italian Bread Salad)
Tomato Almond Pesto

1 comment:

  1. I never cook with capers. They are one of those things, like olives, that I don't like. This dish is making me want to try again!!