Capers Sun Dried Tomato Pasta Sauce Recipes

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CAPERS & SUN-DRIED TOMATO PASTA SAUCE



Capers & Sun-Dried Tomato Pasta Sauce image

A nice, light tomato sauce for your favourite pasta. The capers and sun dried tomatoes give the flavour of this sauce a big boost!

Provided by Tony Bozzi

Categories     Sauces

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 teaspoon capers (with brine)
28 ounces italian-style peeled tomatoes
4 ounces tomato paste
1/2 lb ground beef
1/2 lb ground pork
1 small onion
2 garlic cloves
1 tablespoon extra virgin olive oil
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon salt
6 -10 sun-dried tomatoes
1/4 cup fresh basil (optional)
1/8 cup fresh oregano (optional)
2 medium carrots, sliced (optional)
1 bell pepper (optional)

Steps:

  • saute onions and garlic in olive oil until fragrant in large fry pan.
  • add beef, pork and salt to pan and brown over medium high heat.
  • before beef and pork are completely cooked through, reduce heat to low and add plum tomatoes, tomato paste, basil, oregano, and capers with brine.
  • chop sun dried tomatoes and add to pan. add any optional ingredients, if desired.
  • simmer over low heat for 20 minutes.
  • enjoy!

Nutrition Facts : Calories 395.5, Fat 24.2, SaturatedFat 8.3, Cholesterol 91.9, Sodium 936, Carbohydrate 17.3, Fiber 3.8, Sugar 10.5, Protein 28.7

SUN-DRIED TOMATO & CAPER SAUCE



Sun-Dried Tomato & Caper Sauce image

I was going to make Pan-Seared Filet Mignon With Caper Sauce (#226516) but after I started the sauce I realized that I didn't have several of the ingredients. This is the sauce I came up with using stuff I had on hand. It's pretty good but quite salty. Next time I'll rinse the capers first. We had it over steaks, next time I'll probably try it on chicken.

Provided by Tinat51796

Categories     Sauces

Time 15m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

4 tablespoons butter
4 garlic cloves, minced or pressed
15 ounces chicken broth
1 teaspoon Worcestershire sauce
1/4 cup sun-dried tomato, rinsed
3 tablespoons capers

Steps:

  • Melt butter in saute pan.
  • Add garlic to melted butter.
  • Add chicken broth, worcestershire sauce, sun-dried tomatoes & capers.
  • Cook until reduced.
  • Spoon over meat of your choice.

Nutrition Facts : Calories 135.4, Fat 12.3, SaturatedFat 7.5, Cholesterol 30.5, Sodium 715.9, Carbohydrate 3.9, Fiber 0.7, Sugar 1.8, Protein 3.2

PASTA WITH TOMATOES, CAPERS, OLIVES AND BREADCRUMBS



Pasta With Tomatoes, Capers, Olives and Breadcrumbs image

Bread crumbs, crisped in olive oil with garlic, make a flavorful addition to just about any pasta. Make your own bread crumbs if you've got bread that's drying out, and keep them in the freezer.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 30m

Yield Serves four

Number Of Ingredients 12

3 tablespoons extra virgin olive oil
3 garlic cloves, 2 sliced, 1 minced
1/2 cup fresh bread crumbs
1/4 teaspoon hot red pepper flakes
1 14-ounce can chopped tomatoes, with juice
2 tablespoons capers, rinsed and coarsely chopped
1/2 cup green or black olives, pitted and coarsely chopped 2 ounces
Salt
freshly ground pepper
3/4 pound spaghetti, preferably a good whole-wheat brand
1/4 cup chopped fresh parsley (optional)
1/4 cup freshly grated Parmesan (optional)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile, combine 2 tablespoons of the olive oil and the sliced garlic over medium-low heat in a medium saucepan or skillet. Cook, stirring often, until the garlic turns golden, about two minutes. Do not let it take on any more color than this. Remove the garlic slices with a slotted spoon and discard, then add the bread crumbs to the pan. Turn the heat to medium, and cook, stirring, until the bread crumbs are crisp. Remove from the heat, and set aside.
  • Return the pan to medium heat, and add the remaining olive oil, the red pepper flakes and the minced garlic. Cook for about 30 seconds until the garlic smells fragrant, and add the tomatoes, capers and olives. Bring to a simmer, and simmer until the tomatoes have cooked down and smell fragrant, 15 to 20 minutes. Season with salt and pepper.
  • When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the cooking recommendations on the package but checking about a minute before the suggested time. Drain, and toss with the tomato sauce. Sprinkle the bread crumbs and parsley on top, toss again briefly and serve, passing the Parmesan at the table.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 11 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 535 milligrams, Sugar 6 grams

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