Simple Pasta with Capers and Olives
As promised, today we use homemade salt capers to prepare a very yummy sauce.
Try it and let me know what do you think about it ; )
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Spaghetti Tuna with fresh Date tomatoes and olives, capers. simply easy to cook
Spaghetti Tuna with fresh Date tomatoes sauce and olives, capers.
it is very easy and simply to cook. this is a canned tuna recipe for dinner.
let watch how I cook and enjoy
#spaghetti
#italianspaghetti
Thank you for
Black Olives Tuna Pasta
#tunapasta #pasta
Pasta with Fresh Tomatoes, Basil & Capers
I have a good friend from Italy who told me years ago that a very popular meal from home is a simple pasta dish using fresh tomato and basil on top of cooked pasta. My friend Giovanni told me that many homes that don’t have air conditioning keep the house cool by limiting the amount of time heating up the kitchen during the summertime by creating dishes using fresh ingredients as much as possible. This dish is a prime example. It’s so easy to prepare in that it can be prepped in 15 minutes and ready to eat in an hour.
Summertime Pasta with Fresh Tomato Sauce
serves 4 as a first course
Ingredients
1 lb Fresh Heirloom Tomatoes, not too soft (or any combination of fresh tomatoes)
1/4 cu Fresh Basil Leaves, loosely packed
1/2 tsp Sea Salt
1/4 tsp Black Pepper
2 tbl Garlic Infused Olive Oil, recipe below
1 tsp White Balsamic Reduction
2 tbl Capers
1/2 lb Pasta, I’ve used Fettuccini and Frussili
Parmigiano Reggiano, optional, finely grated
Method
Chop the tomatoes into a small dice and transfer them to a large bowl. Layer the basil leaves on a cutting board and then roll them up tightly. Using a sharp knife, thinly slice leaves into little ribbons (a chiffonade) and add to the tomatoes. Add garlic infused olive oil, salt, pepper, balsamic reduction, and capers and toss ingredients to combine. Cover mixture with plastic wrap and let it rest at room temperature for an hour or so.
Just before ready to serve, prepare pasta according to package directions. Drain pasta and transfer to a large serving bowl. Sample tomato mixture and adjust the taste with additional salt and/or pepper, if necessary. Add tomatoes to pasta, toss to combine, and serve with grated parmigiano reggiano.
Be sure to check out my other recipes here on YouTube and on my website at
Spicy Tuna and Tomato Pasta Bake with Black Olives - Foodaciously
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This spicy tuna and tomato pasta bake with black olives, chillies and capers is a quick Italian oven-baked dish perfect for a hearty Sunday lunch meal.
It is also a healthy and fully balanced meal as it provides 70% of your daily intake of proteins, thanks to tuna and cheese, and 30% of fibres, thanks to the wholemeal pasta.
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Shazam's Slow Roasted Aubergine Pasta with Tomato, Black Olives & Capers | Whole Food Plant Based
Hi everyone, and welcome to my channel! Today I'm going to be showing you how to make a delicious and healthy vegan Slow Roasted Aubergine Pasta with Tomato, Black Olives & Capers recipe. This recipe is inspired from Middle Eastern cuisine, and I have converted it to be a healthy quick 'Whole Food Plant Based' version which uses an airfryer to roast the aubergines and pan fry the rest without the use of oil.
Simple, easy & healthy 'Whole Food Plant Based' (WFPB)/ vegan dish, inspired to make healthy and convenient home cooking. Very easy & versatile dish to make, which can be made in advance.
This recipe is a great way to enjoy the delicious flavours of Middle Eastern cuisine without the unhealthy processed fats and oils. The aubergines are roasted in the airfryer until they are soft and flavourful, and then added to a simple tomato sauce with black olives and capers. This dish is not only delicious, but it's also very healthy.
I really enjoyed making this recipe. It was easy to follow, and the results were delicious. The aubergine pasta was creamy and flavourful, and the tomato sauce was tangy and delicious. I would definitely recommend this recipe to anyone looking for a delicious and healthy vegan pasta dish.
INGREDIENTS
2x aubergines
500g Pappardelle Pasta (or pasta of your choice)
1 large onion (thinly sliced)
3-4 cloves garlic
2-3 red chillies
1x tin chopped tomatoes
3x sundried tomatoes
55g Kalamata black olives (torn)
20g capers (roughly chopped)
1 basil or parsley (chopped)
INSTRUCTIONS
1. Preheat the airfryer to 400 degrees Fahrenheit.
2. Chop up your aubergines into cubes & place in your airfryer basket, with some salt and pepper. 3. Cook for 10-15 minutes, or until tender.
4. While the aubergine is cooking, heat a large pan over medium heat.
5. Add the onion, sundried tomatoes and garlic to the pan, with 50ml water or vegetable stock and cook until softened, about 10 minutes.
6. Add the diced tomatoes, vegetable broth, black olives, capers and seasoning.
7. Add the cooked aubergine to the skillet and stir to combine.
8. Bring the sauce to a simmer and cook for 10 minutes.
9. Cook for an additional 5 minutes, or until the aubergine is heated through.
10. While the sauce is cooking, cook the pasta according to package directions.
11. Drain the pasta and gradually add it to the pan with the sauce.
12. Stir to combine and cook for an additional 2 minutes, or until the pasta is heated through.
13. Remove the pan from the heat and stir in the basil or parsley.
14. Serve immediately.
TIPS
- If you don't have an air fryer, you can roast the aubergine in the oven. Roast the aubergine for 20-25 minutes, or until tender.
- You can also add other vegetables to this recipe, such as courgettes/ zucchini, yellow squash, and/ or mushrooms.
- Serve with your favourite vegan cheese and crusty bread.
- For a creamier sauce, add a splash of plant-based milk or cream.
Hope you Enjoy and look forward to your feedback!
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Filming Apparatus (See links for visuals):
Selfie Stick Extendable Clamp Phone Holder (Main Presenting Angle)
Flexible Arm Mount Stand for mobile (Birds Eye Preparing Visuals)
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Enjoy, Yours Truly, James
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