FIERI Boston Recipes Page
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FIERI Boston's Recipes Page

All Things Sicilian Mediterranean Pasta
courtesy of Annette Gallagher
www.allthingssicilian.com

Ingredients

• 1 Pound Penne
  
  
• 1/2 Jar each of:
  • Artichoke hearts in oil
  • Seasoned peppers in oil, drained & chopped
    
    
• 2 tablespoons each of:
  • Pantelleria capers
  • Tomato extract
    
    
• 2-4 cloves garlic, smashed & minced
  
  
• 1/3 cup extra virgin olive oil
  
  
• Large pinch each of:
  • Dried rosemary
  • Dried chile flakes
    
    
• Sea salt
  
  
• Fresh ground black pepper

Directions:

1. Soak capers in at least 3 changes of water for 20 minutes total soaking time; drain and chop coarsely.

2. Cook penne until al dente.

3. While pasta cooks, heat oil in a pan large enough to hold the pasta.

4. When olive oil is hot but not smoking add garlic. When garlic is fragrant, add the rosemary, chile flakes, artichoke hearts, mushrooms and capers.

5. Saute, stirring frequently.

6. Add salt and pepper to taste.

7. Drain pasta when done, reserving one cup of the cooking water.

8. Add pasta to the skillet.

9. Dissolve tomato paste into cooking water and add to the pasta. Serve with grated cheese if desired.

This is also delicious with chicken or shrimp! Simply add to the olive oil garlic and herbs and cook for a few minutes before adding the vegetables. Basil pesto, olive pate, and sun-dried tomato pate are delicious alternatives.