For today’s lunch, I’ve planned olive leaves with sun-dried tomatoes and breadcrumbs. It’s just the right pasta for this Sunday!
I had previously bought this uniquely shaped pasta, it came in two types: traditional, which is the normal pasta color, or green, with spinach. But so colorful… could I let it pass?
I photographed it before cooking, remembering other occasions when the colors faded during cooking:
But this time the colors held, and I was happy! Because, thanks to the sun-dried tomatoes, I achieved a cheerful and scenic dish that my ‘family jury’ greatly appreciated. 😊
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 The quantities are indicative. For capers, sun-dried tomatoes, and breadcrumbs, you can follow your preference and use the amount you like.
- 7 oz olive leaf pasta (or other short pasta, like orecchiette)
- 6 sun-dried tomatoes
- 4 tablespoons breadcrumbs
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- 1 clove garlic
- chili pepper
- oregano
Tools
- Pasta pot
- Pan
- Wooden spoon
Steps
This pasta’s cooking time is 12 minutes, so there is plenty of time to prepare the sauce while the pasta cooks.
Chop the garlic, cut the sun-dried tomatoes into pieces. I used the ones I prepared myself (the recipe is here), but you can also use those preserved in oil (although they are a bit too salty for our taste).
Desalt the capers (I always recommend a brief soak in water) and chop them.
Sauté everything in a pan with a little oil.
Let it flavor, then add the breadcrumbs and oregano.👉 For the quantity of breadcrumbs, I always go by eye, but you can consider a handful of breadcrumbs for every 3.5 oz of pasta.
Adjust the oil if necessary and add chili pepper if you like.
Stir with a wooden spoon or spatula until the breadcrumbs turn amber. Be careful not to let them darken too much.
When the pasta is cooked, drain it and pour it into the pasta pan, stirring quickly.
Serve immediately.
It’s a simple, quick, beautiful, and very tasty first course. 😋
Salt-Free Tips
Due to the presence of sun-dried tomatoes and capers (and chili pepper), I recommend not adding salt to the sauce. Even those who enjoy eating savory can do without it here, or at least limit it. These olive leaves with capers, sun-dried tomatoes, and breadcrumbs are the perfect recipe to try reducing the salt in the pasta cooking water, give it a try! 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease salt gradually, the palate needs to gradually adjust and shouldn’t notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruits. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granule and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that don’t disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Sometimes allow yourself a break from the rule. It’s good for morale and helps persevere.
If you can’t, or don’t want to, give up salt:
▫ You can still try my recipes, seasoning to your taste.
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In the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you like, subscribe to my Newsletter
In the WhatsApp channel and on Instagram, on the Facebook page, on Pinterest, in my two groups: Catia’s Group, in the Kitchen and Beyond and Just What I Was Looking For! and if you like, subscribe to my Newsletter
