Recipe adapted from Vegetarian Times (I bet you can tell what ingredient I added below that isn't included in the recipe!!!) My husband always wants more substance with his pasta so I added some grilled chicken. Thinking grilled shrimp could also be a great substitution as well.
- 1lb chicken cubed
- 2 tablespoons of lemon pepper (I used William Sonoma Meyer Lemon Peppercorn rub)
- 3 tablespoons of olive oil
- 2 tablespoons of capers, drained and patted dry with paper towels
- 1/2 red onion chopped
- 3 cloves of garlic/1 tablespoon
- 1lb cherry tomatos, halved
- 1 cup fresh basil, thinly sliced
- 1/4 kalamata olives, chopped
- 12 oz. linguine
- Fresh parmesan to top pasta
- Heat 2 tablespoons of oil in large skillet over medium-high heat. Toss chicken with lemon pepper. Place in skillet and cook until done. Take chicken out of pan and carefully wipe pan to use for sauce, or use a different skillet.
- Heat 1 tablespoon of olive oil in large skillet over medium-high heat. Add capers, and fry 1 to 2 minutes, or until capers start to pop or split. Remove capers from pan and place on paper towels.
- Add onion to skillet, cook 3-5 minutes, and then stir in garlic and red pepper flakes, cook for one minute more.
- Stir in tomatoes, and cook 5-7 minutes, or until tomatoes begin to break down. Stir in 1/2 the basil and all of the olives. Remove pan from heat.
- Boil pasta and cook according to directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if needed.
- Serve garnished with remaining basil and capers. Top with parmesan cheese if desired.
So I totally started to serve the pasta before I got a picture!! So the picture below does not do the pasta dish any justice.
For that added Mediterranean feel you can also decorate your table like my mother-in-law did! She bought flowers at the grocery store and then added greenery from the lemon trees in the garden. I just love how summery the dining room looks for dinner!
By Jennifer Shelton
By Jennifer Shelton