Pasta with Greek spin

DINNER TONIGHT

July 27, 2005|By Donna Pierce | Donna Pierce,CHICAGO TRIBUNE

This recipe is the result of not being able to shake a culinary flashback based on a decades-ago dinner in a tiny restaurant on the Greek island of Naxos. Because my taste buds are much sharper than my memory, it took several attempts to come up with this recipe.

I like to keep packages of shrimp and squid on hand in the freezer. Small amounts of seafood defrost quickly under cold running water.

Beverage pairing

A crisp, dry Greek sauvignon blanc will match well.

Tips

Use only one type of seafood if you like.

Buy baklava from bakery.

With tomatoes from the garden on hand, substitute 2 to 3 chopped vine-ripened tomatoes for the canned.

Menu

Greek island pasta

Fresh green beans with garlic

Focaccia Baklava and fresh fruit

Greek Island Pasta

Preparation time: 15 minutes; cooking time: about 25 minutes

Makes 8 servings

1/4 cup olive oil

4 green onions, white and some green, minced

1/4 pound smoked sausage, cut into thin slices

3 cloves garlic, minced

2 jalapeno chiles, finely minced

1 can (28 ounces) crushed tomatoes

1 jarred roasted red pepper, cut into thin strips

3 tablespoons sherry vinegar

3/4 teaspoon salt

freshly ground pepper

1/3 pound each, cut into bite-sized pieces: medium shrimp, small squid, sea scallops

1 fillet of sole, cut into bite-sized pieces

1 pound pappardelle pasta

12 kalamata olives, sliced

2 tablespoons capers, drained

1 tablespoon chopped fresh sage

Heat oil in a Dutch oven over medium-high heat; add the onions, sausage, garlic and jalapeno chiles. Cook, stirring often, until wilted, about 4 minutes. Add tomatoes, roasted pepper, vinegar, salt and pepper to taste.

Heat to a boil over high heat; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add the shrimp, squid, scallops and sole. Cook until done, about 6 minutes; set aside.

Meanwhile cook pasta in boiling salted water until al dente, about 8 minutes; drain, reserving 1 cup of the cooking liquid.

Stir olives, capers and sage into the sauce; toss sauce with the pasta. Add reserved cooking liquid to reach desired consistency.

Per serving: 407 calories; 14 grams fat; 3 grams saturated fat; 53 milligrams cholesterol; 46 grams carbohydrate; 23 grams protein; 855 milligrams sodium; 3 grams fiber

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