Wednesday, August 13, 2008

Mediterranean Pasta

I tasted a Mediterranean pasta somewhere and since then I've been dying to try it at home. It seemed really simple, a different take on pasta and the flavors really exploded. The restaurant where I first tasted it had a base of pesto and pasta tossed olive oil, artichoke hearts, sundried tomatoes, feta cheese and olives.
I skipped feta cheese and artichoke hearts since I didn't have any and added capers because I love them! I also had half a red bell pepper, so I roasted that and added it.
1/2 cup of pesto
4-5 sundried tomatoes cut up in slivers
4-5 olives, halved
4-5 capers, drained
1//2 bell pepper, roasted and chopped
a handful of pasta, any shape
2 tsp olive oil
To make pesto, grind together basil leaves, garlic, pine nuts, parmesan cheese and stream in olive oil till it forms a smooth paste. Add some salt for taste and keep 1/2 cup aside at room temperature. Cover the extra pesto with olive oil and it will keep in the fridge for atleast a week.
Cook the pasta in boiling, salted water and drain and toss it while hot with olive oil. In a bowl put a couple of table spoons of the starchy pasta water, pesto sauce and add hot pasta and rest if the ingredients. Toss again. Garnish with basil leaves, more parmesan cheese and serve.
I have to confess I was a little too generous with the salt. So with the salty parmesan, salty capers, salty olives and salty pasta water the end product was..yes-you-guessed-correct-and-no you-don't-get-a-prize...salty!
Nevertheless, I'm not giving up on this pasta. I hope I have a better sense of proportion the next time round though.
Update! I made it again, skipped the pasta water, adjusted my scary proportion of parmesan and it turned out just the way I wanted.


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