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Seafood pasta with tomato, baby spinach and capers

 

seafood pasta with tomatoes capers and white beans

I’m aware that I put capers in almost everything lately. There’s definitely a caper energy permeating my household these days … and why not? They add a subtle saltiness and tang to any dish and I love the complexity that capers add to something that could be humdrum without them.

That doesn’t necessarily apply to this pasta recipe, because I don’t think there’s anything hum-drum about it. I have Emeril to loosely thank for my inspiration for this dish, with his fresh seafood pasta recipe, but beyond the seafood, tomatoes and white wine, they really don’t have a lot in common.

I was going for something distinctly tomato-y, but with some unexpected flavors, and I think I accomplished that, but without offending any traditionalists with a weird taste sensation. It’s traditional with a twist and it was a big hit tonight.

Seafood Pasta with Tomatoes, Baby Spinach and Capers

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Ingredients:

  • 8 ounces pasta, cooked to package instructions
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 pound mixed seafood (we used the Trader Joe’s seafood blend with calamari, scallops and shrimp)
  • 28-ounce can diced tomatoes
  • 1 cup dry white wine
  • 1 tablespoon pesto
  • 14-ounce can white beans, rinsed and drained
  • 2 tablespoons capers
  • about 4 good-sized handfuls baby spinach
  • a drizzle of balsamic vinegar (about 2 tablespoons)
  • 2 pinches sea salt or to taste
  • lots and lots and lots of freshly ground black pepper
  • pecorino romano cheese, freshly grated

Cook the onions and garlic over medium heat in some olive oil until translucent, just a few minutes. Add the seafood and saute for about 3 minutes, before adding the tomatoes and white wine. Cook for about 5 minutes of until seafood is done. Add the pesto, capers and beans and heat through. Season with salt and pepper. Stir in a drizzle or balsamic vinegar and the spinach, folding until spinach is wilted. Serve with grated cheese.

Just 1/4 teaspoon each of cinnamon and cumin and a 1/4 cup of currants or raisins would change this dish dramatically, giving it a Moroccan flair. Try it for a fun and exotic meal.

Photo Credit: Debbie McDuffee

One Response to “Seafood pasta with tomato, baby spinach and capers”

November 14, 2009 at 10:18 AM

Sounds good. Rumor has it that a Trader Joes may be coming to the Boise area. If that happens I may have to try this recipe. or I may just Redneckatize it with some different ingredients for a post of my own.

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