Try this Tonnarelli W/caper Pesto recipe, or contribute your own.
Suggest a better descriptionFill a stockpot with 6 quarts of water, cover and bring to a boil. In a small saucepan, combine the olive oil and garlic; bring to a boil, cooking briskly until the garlic is golden. Remove from heat and let cool; swirl the pan to hasten the cooling. Transfer the garlic and oil to a blender or mini-processor. Add the tomato, capers and pulse until chopped. Add the parsley and oregano and pulse until chunky, then add the vinegar. Add 3 1/2 tablespoons of salt to the boiling water and add the tonnarelli. Cover partially until water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the tonnarelli, reserving 1/2 cup of the pasta water. Toss the pasta with the caper paste. If the tonnarelli is dry, add some of the pasta water, 1 tablespoon at a time. Garnish with cheese and serve immediately. Note: If you cant find capers in salt, you can use brine packed capers, with these modifications; double the amount called for in the recipe and add 1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons. Posted to FOODWINE Digest 4 October 96 Date: Sat, 5 Oct 1996 08:21:19 -0400 From: Laura Hunter
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Serving Size: 1 Serving (184g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 263 | ||
Calories from Fat: 245 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.3g | 36 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 95.8mg | 3 % | |
Potassium 191.8mg | 5 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 2.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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