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October 12, 2012

Chunky Heirloom Tomato Piccata with Whole Wheat Pasta



This dish is incredible when made with home-grown heirloom tomatoes, as their contrasting flavors make for an extremely interesting sauce, but regular red store-bought tomatoes (or--in a pinch--even canned, chopped tomatoes) will also work as a base for this delicious sauce. Choose the tastiest imported olives you can find for this dish, as they contribute an immense amount of flavor to the finished product. If whole wheat pasta isn't your thing, feel free to swap it for regular or gluten-free pasta.

What you'll need:

  • 8-10 fresh heirloom tomatoes (or red, vine-ripened tomatoes if you can't get heirlooms), diced
  • 3 tbsp. extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. spicy red pepper flakes
  • sea salt and freshly ground pepper to taste
  • 1 cup mixed, imported olives, chopped finely (this is nowhere to skimp on money! Get the good olives!)
  • 4 tbsp. capers, drained
  • 1/3 cup dry white wine
  • 1 lb. whole wheat pasta in any shape that will pick up the delicious chunks in this sauce (suggestions: rotini, fusilli, gemelli, orecchiette, radiatori, etc.). Long, thin pastas like spaghetti and linguine just don't do this sauce justice!


What to do:

In a large saucepan, heat the olive oil over medium heat. Once the oil is warm, add the garlic and stir frequently. When the garlic becomes fragrant (15-20 seconds), add the tomatoes, basil, oregano, red pepper, salt, and pepper. Bring the sauce to a gentle boil, and then reduce the heat to low and simmer for 20 minutes. Add the olives, capers, and wine, mix in, and keep sauce warm over low heat while you prepare the pasta.

Bring a pot of salted water to boil and cook pasta as instructed. After draining the cooked pasta, divide into serving dishes and top with a generous helping of sauce. Enjoy!

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