Capellini With Artichokes Capers And Tomatoes Moscoe Recipes

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CAPELLINI WITH TOMATOES AND BASIL



Capellini with Tomatoes and Basil image

Provided by Ina Garten

Categories     main-dish

Yield 6 servings

Number Of Ingredients 12

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Steps:

  • Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
  • Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
  • While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
  • Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

CHICKEN BREAST CUTLETS WITH ARTICHOKES AND CAPERS



Chicken Breast Cutlets with Artichokes and Capers image

An easy and elegant chicken dish. Perfect when served family-style on a platter.

Provided by Josephine Franchino Twohy

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 13

1 cup whole wheat or white flour
½ teaspoon salt
⅛ teaspoon white pepper, or to taste
⅛ teaspoon black pepper, or to taste
2 pounds chicken breast tenderloins or strips
2 tablespoons canola oil
2 tablespoons extra-virgin olive oil
2 cups chicken broth
2 tablespoons fresh lemon juice
1 (12 ounce) jar quartered marinated artichoke hearts, with liquid
¼ cup capers
2 tablespoons butter
¼ cup chopped flat-leaf parsley

Steps:

  • Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess.
  • Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside.
  • Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half.
  • Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

Nutrition Facts : Calories 407.9 calories, Carbohydrate 22 g, Cholesterol 97.9 mg, Fat 18.6 g, Fiber 4.9 g, Protein 40.1 g, SaturatedFat 4 g, Sodium 719.3 mg, Sugar 0.3 g

MEDITERRANEAN PASTA WITH ARTICHOKES, OLIVES, AND TOMATOES



Mediterranean Pasta with Artichokes, Olives, and Tomatoes image

Vibrant, bold flavors await in this healthier pasta dish inspired by the unmistakable tastes of the Mediterranean.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 11

Coarse salt and ground pepper
12 ounces whole-wheat spaghetti
2 tablespoons olive oil
1/2 medium onion, thinly sliced, lengthwise
2 garlic cloves, thinly sliced crosswise
1/2 cup dry white wine
1 can artichoke hearts, drained, rinsed, and quartered lengthwise
1/3 cup pitted kalamata olives, quartered lengthwise
1 pint cherry or grape tomatoes, halved lengthwise
1/4 cup grated Parmesan cheese, plus more serving
1/2 cup fresh basil leaves, torn

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
  • Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

Nutrition Facts : Calories 498 g, Fat 13 g, Protein 18 g

CAPELLINI WITH TOMATOES, GARLIC, AND BASIL



Capellini With Tomatoes, Garlic, and Basil image

This is another pretty good diabetic recipe. It's got allot of flavor, and it makes your house smell really good too! :) The Diabetic Exchange on this one is: 2 1/2 carbohydrate (bread/starch), 1/2 fat

Provided by MizEmerilLagasse

Categories     Cheese

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

olive oil flavored cooking spray
8 cloves garlic, thinly sliced
3 cups seeded and diced fresh tomatoes
1 cup fresh basil leaf, roughly chopped
1/2 teaspoon kosher salt (optional)
fresh ground pepper
8 ounces capellini
1 tablespoon olive oil
3 tablespoons shaved parmesan cheese

Steps:

  • Lightly coat a heavy nonstick skillet with cooking spray.
  • Place over medium heat and add the garlic slices.
  • Cook slowly until garlic is lightly and evenly browned.
  • Reduce heat to low and add tomatoes, basil, salt (if using), and pepper.
  • Cook just until the tomatoes are heated through, about 3 minutes.
  • Meanwhile, cook capellini according to package directions to al dente; drain and place on a pasta plate or in a large bowl.
  • Drizzle pasta with olive oil and toss to evenly coat.
  • Arrange the hot tomato mixture on top and sprinkle with Parmesan cheese shavings.
  • Serve at once, tossing the mixture as you serve.

TOMATO-ARTICHOKE TILAPIA



Tomato-Artichoke Tilapia image

My mom and I really like tomatoes, capers and artichokes, so I used them together in this one-pan meal. The best part is that, on a busy night, all of the ingredients are ready and waiting in your pantry or freezer. -Denise Klibert, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5

1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, drained
1 can (14 ounces) water-packed quartered artichoke hearts, drained
2 tablespoons drained capers
4 tilapia fillets (6 ounces each)

Steps:

  • In a large skillet, heat oil over medium heat. Add tomatoes, artichoke hearts and capers; cook until heated through, 3-5 minutes, stirring occasionally., Arrange tilapia over tomato mixture. Cook, covered, until fish begins to flake easily with a fork, 6-8 minutes.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 83mg cholesterol, Sodium 886mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 35g protein.

CAPELLINI WITH ARTICHOKES, CAPERS, AND TOMATOES MOSCOE



CAPELLINI WITH ARTICHOKES, CAPERS, AND TOMATOES MOSCOE image

Categories     Pasta

Yield 8 people

Number Of Ingredients 15

2 tablespoons chopped onion
2 tablespoons minced garlic
2 tablespoons olive oil
a 28 zo. can Italian plum tomatoes including the juice, chopped
a 6 oz jar marinated artichoke, drained and chopped
3 tablespoons drained bottled capers
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/2 teaspoon ground coriander
3 tablespoons minced fresh parsley leaves
3/4 cup chicken broth
1/3 cup sour cream
1 cup half and half
1 pound capellini
freshly grated Parmesan

Steps:

  • In a large deep skillet cook the onion and the garlic in the oil over moderately low heat, stirring occasionally, until the onion is softened; add the tomatoes with the juice and simmer the mixture 5 minutes. Add the artichokes and capers and simmer, stirring occasionally, for 5 minutes. Add the oregano, basil and coriander, parsley and broth, bring to a boil and boil for 5 minutes/. Add sourcream and thalf and half and simmer for 10 to 15 inutes. In a large saucepan of boiling salted water, cook the capellini and drain. Toss with sauce and serve with cheese.

LEMON BUTTER PASTA WITH ARTICHOKES & CAPERS RECIPE - (3.7/5)



Lemon Butter Pasta with Artichokes & Capers Recipe - (3.7/5) image

Provided by Birba25

Number Of Ingredients 11

8 oz angel hair (capellini) or spaghetti pasta
8 oz (about 2 cups) quartered artichoke hearts, frozen, canned or steamed till tender
2 tbsp extra virgin olive oil
6 tbsp butter
1/4 cup shallots, minced
3 tbsp capers, rinsed
2 tsp lemon zest
1/2 tsp crushed red pepper, optional (adds spice)
Heaping 1/4 tsp salt, or more to taste
5 tbsp lemon juice, or more to taste
3 tbsp chopped parsley, divided

Steps:

  • Cook pasta according to package directions. Rinse under cool water for a moment or two to keep the noodles loose. Reserve. In a large sauteuse, saute or sauce pan, heat 2 tbsp olive oil over medium heat. Add artichokes and cover. Cook until thawed (if frozen) and slightly browned. Once browned, remove the artichokes from the pan and reserve. Using the same pan, heat 6 tbsp of butter over medium high heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook until the shallots are translucent. Carefully add the lemon juice and cook until a sauce develops. This will happen quickly. Add the cooked pasta, 2 tbsp fresh chopped parsley and the artichokes to the pan. Toss to evenly coat. If the pasta seems too dry, add water, 1 tbsp at a time, to loosen it a bit. It should not be thick or heavy, the noodles should be lightly coated with lemon butter. Add additional butter, salt and lemon to taste, if desired. Serve hot and garnish with remaining fresh chopped parsley.

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