One of my favorite easy dishes to cook on the weekends when I'm craving pasta and tomatoes is my "Tomato Caper Pasta". Like many people who are pasta lovers, my favorite food and pasta dish was spaghetti but after having it often as a kid I now find it kind of boring and am rarely in the mood for it anymore. After trying chicken piccata at an Italian restaurant about one or two years ago, I became interested in capers and cooking with them because I totally fell in love with them. Then the thought hit to to try to make an Italian inspired pasta dish full of tomatoes and tomato flavor along with a decent amount of the briny salty goodness from capers. This recipe is what I came up with after some trial and error over many weekends trying to satisfy my weekend pasta cravings. If you're like me and absolutely love pasta with lots of tomatoes and garlic and you sometimes are in a mood for a vegetarian pasta dish, this recipe is for you!
(Above: version with linguine without meat)
(Above: spicy version with angel hair pasta without meat)
Ingredients:
-half a bag of frozen cooked medium sized shrimp (opt)
-1 cup baby bella mushrooms
-1/2 cup yellow onions
-4 oz. angel hair pasta or linguine (double: 8 oz.)
-1 can diced tomatoes
-1 can tomato sauce
-2 tbs. lemon juice
-1/4 tsp. red crushed pepper (opt)
-1/2 tsp. dried basil
-4 tbs. capers
-2 tsp. sugar
-1 tsp. salt
-3 tbs. minced garlic
-2 tbs. olive oil
-black pepper to taste
Steps:
Cook noodles and drain. In a pan, heat oil and margarine. Add shrimp (opt), mushrooms, tomatoes, tomato sauce, capers, and all seasonings. Cook on med-high until the shrimp is pink, about 6 minutes.
Mix in pasta and serve. Enjoy!
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