| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Gigli di semola or short spiral pasta; (I used farfalle) |
| 1 |
|
6-inch piece stale baguette |
| 6 |
tb |
Drained capers |
| 4 |
|
Garlic cloves |
| 1/2 |
c |
Extra-virgin olive oil |
| 1/4 |
c |
Chopped fresh parsley |
|
|
Freshly grated parmesan |
INSTRUCTIONS
Over the weekend I made two excellent recipes! The pasta recipe is from
Gourmet magazine, the soup one from Bon Appetit, an advertisment for milk.
Veg listers note, the recipe calls for chicken broth, so substitute as
appropriate.
Cook pasta according to package directions. Cut crust from bread and, using
large holes of a hand grater, grate enough bread to measure 2/3 cup. Finely
chop separately capers and garlic.
While pasta is cooking, in a large heavy skillet cook garlic in oil over
moderate heat, stirring, just until pale golden, about 2 minutes. Stir in
capers, parsley, and bread crumbs and cook stirring, until bread crumbs and
garlic are golden, 1 to 2 minutes.
Drain pasta in colander and transfer to a heated large bowl. Pour sauce
over pasta and toss to combine. Serve with parmesan. Serves 4.
NOTE: Mine seemed a little dry so I added about 2 Tbs of the pasta water.
Posted to EAT-L Digest by Cheryl Mainard <cmainard@ARTIC.EDU> on Apr 8,
1998
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