Angel Hair Pasta with Sautéed Cherry Tomatoes, Lemon & Tuna
by Martha Holmberg
This dish is built around the season’s luscious offerings yet designed for speed. The sauce only looks like you slaved over it, and its strong flavors are perfectly in balance. Serves three to four.
2 Tbs. extra-virgin olive oil
4 cups cherry or grape tomatoes (about 1-1/2 lb.; a mix of colors, if possible)
1 large clove garlic, minced
One 6-oz. can light tuna in oil, drained and separated into chunks
2 Tbs. minced jarred pepperoncini (about 4 medium peppers, stemmed and seeded)
1 Tbs. lightly chopped capers
1 tsp. fresh lemon juice
1 tsp. cold unsalted butter
1/2 tsp. packed, finely grated lemon zest
8 oz. dried angel hair pasta
3 Tbs. coarsely chopped fresh flat-leaf parsley
Tip: For a real treat, try making this quick summer pasta with one of the imported Spanish tunas (Ortiz brand, in particular), which are fairly expensive but very delicious.
Bring a large pot of generously salted water to a boil over high heat. Meanwhile, in an 11- to 12-inch skillet, heat the oil over medium-high heat until very hot. Add the tomatoes (be careful because the oil and juice can spatter) and cook until they begin to collapse and their juices run and start to thicken, 6 to 10 min. (If you have big, stubborn tomatoes, you may need to crush them a bit with a spatula or pierce them with a knife.) Add the garlic and cook for 30 seconds.
Remove the pan from the heat and stir in the tuna, pepperoncini, capers, lemon juice, butter, and lemon zest. Season the sauce to taste with salt and keep it warm while you cook the pasta.
Cook the pasta in the boiling water according to package directions. Drain well, arrange in individual pasta bowls, and top with the sauce and the parsley.
Serve with Simply Delicious Green Beans.
nutrition information (per serving):
Size : based on 4 servings; Calories (kcal): 400; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 2.5; Protein (g): 22; Monounsaturated Fat (g): 7; Carbohydrates (g): 49; Polyunsaturated Fat (g): 2.5; Sodium (mg): 880; Cholesterol (mg): 10; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 87, pp. 78A
September 1, 2007
Still looking for pizza dough recipe. I am trying this with Naan bread tonight.
AMANDA & MERRILL’S TESTING NOTES:
The title pretty much says it all. With her recipe, kaykay takes an already promising set of ingredients and artfully combines them in such a way that the resulting dish exceeds the sum of its parts. 2-inch lengths of asparagus, crisp-tender to the bite, take center stage in a savory tangle of leeks, pancetta, garlic, orange zest, parsley and pine nuts. The rendered fat from the pancetta, along with a knob of butter, is just enough to keep the vegetables from being dry without smothering the fresh flavors. The recipe is supposed to serve 4, but we could easily imagine polishing off an entire pan by ourselves. – A&M
I guess there’s a reason Vosges Haut-chocolat Bacon and Chocolate bars are growing in popularity…it just seems that when you add bacon to almost anything, the salty smokiness heightens the other ingredients. Bacon may rule, but its Italian cousin, Pancetta, is also a contender for the crown. Take a garden fresh ingredient like asparagus and pair it with pancetta and you instantly get Snap, Crackle, Crisp all in one bite. There’s something about the bite-size pieces of tender crisp asparagus, buttery leeks, crackly pancetta, and delicately crunchy pinenuts that make it somehow hard for me to stop eating this easy to prepare dish. I tried adding Parmigiano Reggiano at the end, but it overpowered the citrus. After testing the delectable sugar cookie finalist recipes with MonkeyMom tonight, I have to wonder if the number 52 will be even more symbolic when it represents the number of pounds we’ve gained by the end of the year. Apparently, Asparagus isn’t the only thing I’m addicted to— Food52 is rapidly becoming a habit, too. (Sorry for the lack of a photo— the camera is out of commission this week…)
- In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly golden.
- Add 1 tablespoon of butter to pan. Add asparagus pieces and leek and sauté until asparagus is tender crisp, about 3-4 minutes.
- Add garlic, lemon and orange zest, toasted pine nuts and parsley and sauté for about 1 minute, until fragrant. Season to taste with freshly ground pepper and salt and serve immediately. Ask a question about this step.
Green Beans with Lemon, Garlic and Parmigiano Gremolata
Copyright © Lynne Rossetto Kasper, 2010 via Public Radio
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: Serves 10 to 14 as part of a large meal.
Anything you can serve at room temperature is a gift when you’re taking on a big menu. These beans shine at room temperature and could be done a day in advance. They will hold at room temperature about 2 hours; after that, chill them.
A mince of lemon zest, garlic and parsley, gremolata is the traditional final tease of Milan’s osso buco. That same mix brings a double impact to green beans. I used to first boil the beans, then reheat them with the gremolata, until Mediterranean food authority Paula Wolfert pointed out how silken beans become when they’re left to cook slowly in a skillet. Best of all, it’s one less pan to wash.
Cook to Cook: You’ll need 2 large, shallow pans for the beans. Ideally they should be straight-sided sauté pans, but big slope-sided skillets work, too. Improvise lids with cookie sheets or foil.
- 5 large garlic cloves, crushed
- 1/3 cup water
- Shredded zest of 2 large lemons (organic preferred; after all, you are eating the entire rind)
- 1 tight-packed cup Italian parsley leaves
- Salt and fresh ground black pepper to taste
- 1-1/2 cups coarsely-grated Parmigiano-Reggiano cheese
- 1. Lightly film the bottom of 2 straight-sided 12-inch sauté pans with oil. Heat them over medium-high heat. Add the beans and generous sprinklings of salt and pepper, and sauté for 2 minutes, or until the beans begin to brown. Add 1/2 cup of water to each pan and immediately cover it. Turn the heat to medium-low. Cook the beans for 15 to 20 minutes, checking them often for burning and adding a little water if necessary. You want the beans very tender.
- 2. As the beans cook, make the gremolata. Put the garlic and 1/3 cup water in a coffee mug and microwave 1 minute, or simmer in a small saucepan to 1 to 2 minutes (this mellows the garlic just a little). Then, in a food processor, mince together the garlic (with its liquid), lemon zest, and parsley. Salt and pepper the mixture to taste.
- 3. When the beans are tender, uncover them, cook off any liquid in the pan, and turn them into a serving bowl. Toss the beans with the gremolata and the grated cheese.
Teeny Tiny Potatoes with Sweet Roasted GarlicPrint Recipe
Preheat oven to 325°. Wrap garlic in a piece of foil with1 tbsp of olive oil and roast in the oven until soft; about 30 minutes. At the same time, place potatoes on a baking sheet and into the oven – bake until tender, about 30 minutes. Remove garlic from oven, mash and mix with remainder of olive oil; place in a mixing dish and set aside. Remove potatoes from oven and add to bowl and gently toss with mashed garlic mixture. Toss salt and pepper over potatoes to taste. Serve immediately. Enjoy!
Serves: 3 – 4
Cooking Time: 35 – 40 Minutes