BOW TIES WITH TOMATOES & CAPERS
1 lemon 2 TBS capers
½ cup plus 1 TBS olive oil ½ cup pitted olives, chopped
2 cloves garlic, smashed 1 pound bow tie pasta
Pinch of red pepper flakes ¼ cup chopped chives
salt and pepper
1 pound tomatoes, seeded, diced and drained
or 1 can (14 ½ oz.) diced tomatoes with juice
Bring a large pot of salted water to boil for pasta.
Put ½ cup of olive oil in a small saucepan and set over medium heat. Using a peeler, skim wide strips of zest from the lemon. When the oil is 210 (about 1 minute), add the zest and take the pan off the heat. Cool, strain and set aside.
Put 10" skillet over medium-high heat. When the pan is hot, add the remaining olive oil. A few seconds later, add garlic and pepper flakes and cook about 30 seconds, swirling to keep from burning. Add tomatoes, capers and olives. Reduce heat to medium low and simmer until thick, about 8 to 10 minutes.
Cook the bow ties until just tender and drain. Add the sauce and 2 TBS of the lemon oil. Serve hot, warm or at room temperature.
MIXED VEGETABLE GRILL
2 small zucchini or summer squash 1 large onion
1 small eggplant Olive oil
1 red or green pepper Salt and ground pepper
½ pound mushrooms, quartered 1 tsp dried rosemary or 2 TBS chopped fresh herbs
Cut squash into 1 ½" cubes and place in a large bowl. Peel eggplant and cut into 1" cubes. Cut onion and pepper into large chunks. Combine vegetables and mushrooms in bowl, drizzle with olive oil and sprinkle with salt, pepper and herbs. Allow vegetables to marinate for 10 minutes. Pour into perforated grill pan, place on grill, close cover and grill over medium heat, stirring frequently, until browned and soft, about 15 to 20 minutes.
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