Spaghetti with Tapenade Sauce and Roasted Tomatoes Recipe : Rachael Ray
: Food Network
Cook Time:20 min
Level: Easy
Yield: 4 to 6 servings
Ingredients
Salt
1 pound spaghetti
1 pint cherry tomatoes, halved and seeded
Freshly ground black pepper
Extra-virgin olive oil for drizzling, plus 3 tablespoons
1/2 teaspoon dried oregano
4 anchovy fillets
3 tablespoons chopped capers
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 cup packed, pitted black olives, finely chopped, with some brine
(recommended: Kalamata)
Directions
Heat the oven to 400 degrees F.
Bring a large pot of water over medium heat to a boil. Salt the water,
add the spaghetti and cook to al dente. Remove and reserve a cup or so
of the cooking liquid before draining.
Add the tomatoes to a small bowl and season with salt and pepper, to
taste. Drizzle with extra-virgin olive oil and sprinkle with oregano.
Scatter the tomatoes on a baking rack over a baking sheet and roast
about 20 minutes.
Heat about 3 tablespoons extra-virgin olive oil in a large skillet over
medium heat. Add the anchovies, working them into oil with a wooden
spoon. Stir in the capers, red pepper flakes, garlic, olives, and a
splash of olive brine, and saute 3 to 4 minutes, stirring frequently.
Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
Put the tapenade pasta into serving bowls and top with oven roasted
cherry tomatoes. Serve as a first course or alongside a seafood entree.
:Prep5 min Inactive Prep-- Cook20 min Total:25 min
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