I was fortunate to go on a family trip to Sicily this summer and you better believe I brought some souvenirs home with me. My lovely bottle of Grillo has been languishing in my fridge while I made plans for an authentic Italian dinner. I finally called friends this weekend and I should have ages ago: the dinner was so good, and it was also so easy. Note to self: do this again soon!
My souvenir Grillo! For a full dinner we started with a simple salad (herb mix greens, romano cheese, dressing--all Trader Joe's)
No matter where you are buying your wine, this is a dinner you can impress with without going too far out of your way (or out of the country!). Your guests will be impressed but you'll barely spend more effort than making Kraft macaroni: boil water, cook pasta, stir in extras.
Artichokes, Capers, Olives, Lemon Zest and Italian Tuna on Pasta Shells
While the ingredients sound fancy (artichoke hearts and Kalamata olives), I found everything I needed just at Trader Joe's which means this is a nice dinner that won't break the bank. For some reason mine was out of pasta shells, so we substituted fusili and that worked just fine. Almost any pasta will do but a thick shape (shells, penne or pennette, fusili, etc) will scoop up the toppings better than a thin one (spaghetti, etc). One last positive: everything except the lemons are not perishable items. Keep the jars in your pantry and you can whip up a meal whenever you get the urge or have impromptu company. Here's the recipe, posted on Epicurious:
Artichokes, Capers, Olives, Lemon Zest and Italian Tuna on Pasta Shells
1 lb small pasta shells
Salsa Cruda:
- 1 (6-ounce) jar artichoke hearts, drained
- 1/4 cup drained and rinsed capers
- 1/2 cup pitted and chopped Kalamata olives
- juice and zest of 1 lemon
- 2 (6 1/2 ounce) cans imported Italian tuna in olive oil, drained
- 1/2 cup extra-virgin olive oil
- freshly ground black pepper to taste
In a 10-quart pot, bring water to a brisk boil. Add salt and stir in the pasta shells. When the water returns to a boil, begin timing and cook al dente according to the package directions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta, but do not rinse. Transfer the shells to a large serving bowl. Stir in the reserved pasta water to keep the pasta from sticking to itself. Pasta continues to cook and absorb water even when it has been drained. Add in the salsa cruda ingredients and toss.
Epicurious took the recipe from a book called Stylish One-Dish Dinners which sounds like something I'll definitely need to look for on my next library trip.
Note: cooking for yourself? Make a full batch and you'll have some great lunch leftovers. Otherwise, the recipe is pretty easy to half. Use only one can of tuna and keep the remaining artichoke hearts and olives in the fridge for use in salads, omelets, etc.
Advanced:Use extra lemons to make a cake for dessert. I added lemon zest to a simple poundcake and it was the perfect match for Italian lemoncello.
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