I’m aware that I put capers in almost everything lately. There’s definitely a caper energy permeating my household these days … and why not? They add a subtle saltiness and tang to any dish and I love the complexity that capers add to something that could be humdrum without them.
That doesn’t necessarily apply to this pasta recipe, because I don’t think there’s anything hum-drum about it. I have Emeril to loosely thank for my inspiration for this dish, with his fresh seafood pasta recipe, but beyond the seafood, tomatoes and white wine, they really don’t have a lot in common.
I was going for something distinctly tomato-y, but with some unexpected flavors, and I think I accomplished that, but without offending any traditionalists with a weird taste sensation. It’s traditional with a twist and it was a big hit tonight.
Seafood Pasta with Tomatoes, Baby Spinach and Capers
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Ingredients:
Cook the onions and garlic over medium heat in some olive oil until translucent, just a few minutes. Add the seafood and saute for about 3 minutes, before adding the tomatoes and white wine. Cook for about 5 minutes of until seafood is done. Add the pesto, capers and beans and heat through. Season with salt and pepper. Stir in a drizzle or balsamic vinegar and the spinach, folding until spinach is wilted. Serve with grated cheese.
Just 1/4 teaspoon each of cinnamon and cumin and a 1/4 cup of currants or raisins would change this dish dramatically, giving it a Moroccan flair. Try it for a fun and exotic meal.
Posted by Debbie McDuffee
on Nov 13, 2009 @ 10:00
Sounds good. Rumor has it that a Trader Joes may be coming to the Boise area. If that happens I may have to try this recipe. or I may just Redneckatize it with some different ingredients for a post of my own.