Sunday, March 10, 2013

Basil Galic Pasta w/ Caponata Vegetalles My Way

Hi, yesterday in the rain and cold Den and I were in Cedar Rapids and looked for and found NEWBO Marketplace over near the 12th St Bridge area in the Czeck sector. They had some wonderful vendors in area that day and before I left I had to try some things that I hadn't tried before. One was a booth  called Pappardelle's the fine art of pasta. Yes, the pasta is a bit price at $8.25 per pound on the vermicelli but I had to try a pound and I will be back. I asked for an received the recipe on the front of the display for  Basil Garlic Pasta.

This is what I did with it and it is tasty. The lady across the street liked it a lot and when Den gets in from trying to drain the backyard 15 gallons at a time he will like it as well.

I made a couple of changes to suit myself but I will let you know what they were. To begin with this is a  veggie only dish as written and I added chicken to it.

14 oz. Pappardelle's Basil Garlic Pasta
1 med. eggplant, pared and cut in to sticks style pieces
2 med. zucchini, cut into stick style pieces
1 sm. onions peeled and I chopped it (the recipe called for 8 baby onions peeled)
2 garlic cloves, crushed (I used 2 tsps of jarred minced garlic)
1 lrg, red bell pepper, sliced (I used some green and some yellow)
4 tbsp. EVOO (I used basil infused EVOO)
1 3/4 C. tomato juice (I used a 14 oz. can of Italilan flavored diced tomatoes)
2/3 C. water (I used chicken stock)
3 or 4 large basil leaves, cut into thin slices (my add)
1 tsp. of Penzey's Murel of Flavor (my add)
2 tbsp. balsamic vinegar
Juice of on lemon
1 tbsp. sugar
2 tbsp. sliced black olives
2 tbsp. caper, drained, mostly
I added 1 complete skinless, boneless chicken breast, trimmed, flattened to about 1/4", and cut into strips

Cut up the zucchini and eggplant and let stand in salt water for about 30 minutes., rinse and pat dry

Lightly fry onions, garlic, peppers and chicken in the EVOO (I used my Dutch Oven for this part).

Add in the tomato or tomato juice as you choose, water or chicken stock as you choose. Bring to a boil and add the rest of the ingredients less the pasta. Season to taste with salt and pepper.

Meanwhile boil the pasta to al dente (about 8-10 minutes) drain and add to the pot.

This makes a goodly amount, I should warn you now. It would feel 6 with a side of garlic toast and maybe a salad.

Try it, I think that you will like it.