Ditalini With Tomatoes Capers And Lemon Oil
From sparow64 15 years ago
- 15 minutes to make
- Serves 6
Another recipe from my stack of "old faithful" cooking magazines! Love the flavor combination of tomatoes, olives, capers, lemon and garlic! This is an impressive side dish that will look like you worked much harder than you did! Read more Great with steak or seafood. See less
Ingredients
- kosher salt shopping list
- 1 lemon shopping list
- 1/2 cup plus 1 Tbs. olive oil shopping list
- 2 cloves garlic, smashed shopping list
- Large pinch crushed red pepper flakes shopping list
- 1 can (14-1/2 oz.) high-quality diced tomatoes, with their juices shopping list
- 2 heaping Tsp. drained capers, rinsed and roughly chopped shopping list
- 1/2 cup tightly packed pitted Gaeta or kalamata olives, roughly chopped shopping list
- 1 lb. dried ditalini (or other small pasta) shopping list
- Freshly ground black pepper shopping list
- 1/4 cup thinly sliced chives shopping list
How to make it
- Bring a large pot of well-salted water to a boil.
- Using a peeler, gently skim wide strips of the zest from the lemon. Put the 1/2 cup olive oil in a small saucepan and set it over medium heat.
- When the oil is about 210°F (it should bubble lightly if you lower a strip of zest into it) -- about 1 minute -- add the strips of zest and then take the pot off the heat.
- When the oil is cool, strain it and set it aside.
- Put a 10-inch skillet over medium-high heat.
- When the pan is hot, add the remaining 1 Tbs. olive oil; a few seconds later, add the garlic and red pepper flakes and cook for about 30 seconds, swirling the pan to keep them from burning. Carefully add the tomatoes, capers, and olives (see How to rinse capers).
- Reduce the heat to medium low.
- Simmer until the sauce thickens and the tomatoes start to lose their form, 8 to 10 minutes.
- Reserve until needed.
- Cook the ditalini in the boiling water until it's just tender, about 9 min. (Only chance to season the pasta, add plenty of kosher salt and about 2 T olive oil to it while boiling).
- Drain the pasta, rinse and put it in a large bowl.
- Add the hot sauce and 2 Tbs. of the lemon oil and toss well (if you like a moister pasta, add more lemon oil).
- Taste and season well with salt and pepper.
- Serve hot, warm, or at room temperature, tossing in the chives just before serving.
- ** Use the extra lemon oil in salad dressing, marinades, etc.
People Who Like This Dish 2
- juels Clayton, NC
- chef_irish Gainesville, FL
- crazeecndn Edmonton, CA
- sparow64 Sweetwater, TN
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
Looks beautiful and great flavors here! Thanks for sharing!
juels
in Clayton loved it
-
Sounds and Looks Fabulous...
High 555's
chef_irish
in Gainesville loved it
Reviews & Comments 2
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "