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| Spaghetti w/Tapanade & Roasted Tomatoes; Rachael Ray recipe | |
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| Tweet Topic Started: Apr 20 2010, 10:02 PM (68 Views) | |
| CharleneG | Apr 20 2010, 10:02 PM Post #1 |
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I made this tonight, and it was absolutely delicious. The leftovers will make a very tasty cold pasta salad. This is definitely worth a try, and don't be afraid of the anchovies in it. They absolutely made this dish. Spaghetti with Tapenade Sauce and Roasted Tomatoes Recipe courtesy Rachael Ray Serves: 4 to 6 servings Ingredients · Salt · 1 pound spaghetti · 1 pint cherry tomatoes, halved and seeded · Freshly ground black pepper · Extra-virgin olive oil for drizzling, plus 3 tablespoons · 1/2 teaspoon dried oregano · 4 anchovy fillets · 3 tablespoons chopped capers · 1/2 teaspoon crushed red pepper flakes · 3 to 4 cloves garlic, finely chopped · 1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata) Directions Heat the oven to 400 degrees F. Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining. Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes. Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon. Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta. Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree. Charlene’s notes: This is perfect, nothing at all needs to be changed. Absolutely delicious. |
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4:50 AM Jul 11