Veal at center of easy, flavorful linguine dish



Veal can be a pricey item in the meat case, but occasionally you can find it on sale. For such a time, here's an easy pasta recipe that stretches a pound of veal to feed four. The tomato sauce mixes flavors from tangy capers and shredded basil.

The dish is inspired by a recipe from In Three Easy Steps: Fabulous Food Without the Fuss, by chef Conrad Gallagher.

Carol Mighton Haddix is food editor of the Chicago Tribune, which provided the recipe analysis.

Linguine With Veal, Capers and Tomatoes

Serves 4 -- Total time: 40 minutes

1 tablespoon olive oil

1 pound veal scaloppine, cut in strips

1/2 teaspoon salt (divided use)

freshly ground pepper

3 shallots, minced

2 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

2 tablespoons chopped capers

leaves from 3 sprigs basil, cut in thin shreds, plus more leaves for garnish

1/2 pound fresh linguine

grated parmesan

Heat a large pot of water to a boil. Heat oil in a large skillet over medium heat; add the veal. Sprinkle with 1/4 teaspoon of the salt and pepper to taste. Cook just until lightly browned on one side, 2 minutes; remove to a platter.

Add shallots and garlic to the skillet. Cook, stirring, over medium heat until softened, 3 minutes. Add tomatoes, capers, shredded basil, remaining 1/4 teaspoon salt and pepper to taste. Heat to a boil; reduce heat to medium-low. Cook until flavors come together, about 10 minutes.

Meanwhile, add linguine to boiling water; cook according to package directions. Drain.

Add veal strips to sauce; heat 1 minute. Divide pasta among 4 pasta bowls; top with veal and sauce. Sprinkle with parmesan; garnish with basil leaves.

Per serving: 480 calories, 15 grams fat, 5 grams saturated fat, 65 milligrams cholesterol, 60 grams carbohydrate, 27 grams protein, 721 milligrams sodium, 6 grams fiber

Menu suggestion

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