Pasta With Tuna and Black Olive Vinaigrette

John Kernick

Serves 4| Hands-On Time: 10m | Total Time: 15m

Ingredients

• 12 ounces regular or whole-wheat rigatoni or penne
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 tablespoon capers, rinsed, drained, and chopped
• 1/2 cup kalamata olives, pitted and roughly chopped
• 1/2 cup chopped fresh flat-leaf parsley
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 2 6-ounce cans tuna, drained

Directions

1. Cook the pasta according to the package directions. Drain and rinse under cold water.
2. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes.
3. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute.
4. Remove from heat. Add the lemon juice, pepper, and the remaining oil.
5. Divide the pasta among individual bowls. Top with the tuna and olive vinaigrette.

By Kate Merker,  August 2006

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-tuna-black-olive-vinaigrette-10000001213257/index.html

Rigatoni With Tomatoes, Raisins, and Pine Nuts

Anna Williams

Serves 4| Hands-On Time: 10m | Total Time: 20m

Ingredients

• 3/4 pound rigatoni (about 6 cups)
• 1/4 cup pine nuts
• 1 tablespoon olive oil
• 4 cloves garlic, sliced
• 1 28-ounce can diced tomatoes
• 1/4 cup golden raisins
• kosher salt and black pepper
• 2 tablespoons capers

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return the pasta to the pot.
2. Meanwhile, spread the pine nuts on a rimmed baking sheet. Toast, tossing occasionally, until golden, 5 to 6 minutes.
3. Heat the oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
4. Add the tomatoes, raisins, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until slightly thickened, 8 to 10 minutes. Stir in the capers.
5. Toss the pasta with the tomato mixture and pine nuts before serving.

By Sara Quessenberry,  October 2008
Fonte e imagem:
http://www.realsimple.com/food-recipes/browse-all-recipes/rigatoni-tomatoes-raisins-pine-nuts-00000000006767/index.html

Mozzarella and Red Pepper Salad

" Ingredients (Serves 4)• 4 large red peppers
• 1 garlic clove, thinly sliced
• a few fresh basil leaves
• salt and freshly ground pepper
• a few tomatoes, halved
• 2 fresh buffalo mozzarella
• a few capers (optional)
• bread and mixed salad leaves or baby spinach, to serve For the salad dressing
• 2 anchovy fillets
• 1 small garlic clove, crushed
• a pinch of crushed chillies or hot cayenne pepper
• a good squeeze of lemon juice
• 150ml olive oil
• freshly ground black pepper

Directions
1) Preheat the oven to gas mark 4/ 180°C/350°F.
2) Place the peppers on a baking sheet and roast for about 45 minutes, until soft and slightly charred.
3) Put in a bowl, cover with cling film and, when cool, peel off the skins, reserving any juices.
4) Remove and discard the seeds and core, then tear the peppers into strips, place them in a large bowl and pour over any reserved juices.
5) Mix in the sliced garlic, basil and seasoning, then leave at room temperature for at least an hour or overnight, if possible, to marinate.
6) To make the dressing, mash the anchovy fillets with the garlic and chillies or cayenne, then whisk in the lemon juice, olive oil and black pepper, to taste.
7) To serve, put the peppers and tomatoes on a large platter or four dinner plates. Tear the mozzarella into rough pieces, then sprinkle the salad with capers, if using, and the dressing. Add a few leaves, if you like, and serve with crusty bread.

Words by Janet Smith. Photograph by James Murphy, Sunday 30 April 2006"

Fonte e imagem:

http://www.marieclaire.co.uk/lifestyle/recipes/163578/mozzarella-and-red-pepper-salad.html