Friday, November 18, 2011
linguine with heirloom tomato, capers, anchovies, and chile/roasted broccoli and garlic with lemon juice and grated cheese
OK, I am officially getting repetitive, but you know what? I am just going to power through and go with it. This is how I cook: with an admittedly nearly bottomless appetite for pasta! And you know what? I don't get tired of it, so hopefully you all can get through one more tomato sauce and spaghetti recipe. Just hang in there, and I'll reward you with a nice broccoli dish. You can do it!
I do have an excuse you know. I got tons of tomatoes from the food co-op this year, so it was a bit of a constant bottle to use them all up before they tragically spoiled. To be honest, I still haven't finished all my food co-op tomatoes, and our last pick up was two whole weeks ago! There are totally three big beefsteak tomatoes sitting on my counter. I'm not sure what I am going to do with them, but I really wouldn't mind taking another crack at this recipe: linguine with heirloom tomatoes, capers, anchovies and toasted breadcrumbs.
Like my other recent tomato pastas, this one is not particularly saucey compared to a traditional tomato sauce. That being said, the recipe has pretty standard steps. You start with lightly browning garlic and little red pepper flakes in olive oil, and then you add one large diced tomato, anchovies and capers, and let it cook and thicken up a little bit. Season with a little salt and then toss with the pasta, a healthy glug of olive oil, some chopped parsley and some toasted panko breadcrumbs.
It's a fairly traditional spaghetti sauce, but the anchovies and capers add an extra savory and salty kick, and the crunch of the breadcrumbs is always a welcome textural complement. I like to leave them on a little bowl on the table and individually sprinkle each serving so as to prevent the crispy little buggers from getting soggy.
So there you have it. Another tasty pasta dish!
Oh and what's that?! Oh my god it's broccoli! (And also garlic bread, but I don't really have much to say about that. I suppose garlic bread could warrant it's own post, but not today...) Aren't you happy to see something besides pasta and tomato sauce from me? I want to thank you for getting through the last couple of entries, and assure you that I have the next 12 or so posts lined up, with nary a strand of spaghetti in slight. I promise!
This broccoli dish is from Ina Garten by way of the Amateur Gourmet, and actually pops up on the very first page if you google "broccoli recipe." It's nothing especially mind blowing, but its popularity is a testament to its wide appeal and general yumminess.
Basically, all you do is roast broccoli with olive oil, salt and pepper for about 20 minutes or so. It's supposed to get nice and charred on the edges, so make sure the broccoli is nice and dry before it goes in the oven. When it's cooked through, add some lemon juice and zest, more olive oil and some grated cheese.
As you might suspect, the Amateur Gourmet's claim that this is "the best broccoli of your life" is a bit hyperbolic, but it was totally a solid dish and definitely something I would serve again alongside-- you guessed it-- spaghetti!