A couple months ago, the hubs and I went to try a newish Italian restaurant called Paesano’s in Littly Italy. As we walked in the aroma of garlic filled the air. OMG, I was in heaven! We sat down and I kept oggling the couple’s plates next to me. I really wanted to try everything but I decided to try something that I don’t typically make at home, so I decided on Linguine Casareccia especially since the woman next to us was eating it and looked like she thoroughly enjoyed it (ie. her plate was wiped clean. ALWAYS a good sign.). I was a bit hesitant about having capers and kalmata olives in my pasta (I have yet to venture into Pasta Puttanesca for that reason and because it has tuna in it), but the whole purpose about going to this restaurant instead of some chain was to try something new. And I am SO happy I did because that dish was DEVINE. The garlic flavored olive oil that coated the pasta, the sundried tomatoes for tart yet sweet flavor paired with the briney-ness of the capers and kalmata olives…YUM! Excuse me a moment while I wipe off the drool from my mouth yet again. The hubs isnt into olives but he had a couple of bites of this dish and mentioned that it was pretty good which I was really surprised by.
I had leftover pappardelle one night after making Beef Carbonnade (recipe up soon!) plus I had extra veggies I had to use up, so I decided to make a pappardelle casareccia. But added extra veggies like arugula, mushrooms, red peppers, and cherry tomatoes. It was REALLY good.
Pappardelle Casareccia Remix
1 cup pappardelle, cooked
1/4 olive oil
2 garlic gloves, halved
1/8 cup sun dried tomatoes, chopped
1/8 cup cherry tomatoes, halved
1/8 cup mushrooms, sliced
1/8 cup kalmata olives, diced
2 tbsp capers, diced
1/8 cup red bell peppers, chopped
1/2 cup of spinach or arugula
parmesan cheese, grated
On low-medium heat, heat oil and garlic in saute pan. Give it 5-8 minutes or until garlic is fragrant to flavor the oil. As soon as the garlic becomes fragrant, add the red bell peppers and mushrooms. Give it 5 minutes to soften and cook down. After these vegetables have soften add the cherry tomatoes, capers, sundried tomatoes, and olives. Sautee for another 2-3 minutes for the flavors to all marry. Then add the pappardelle and spinach or arugula. Coat the noodles and all the vegetables with the olive oil. Taste and add salt and pepper as necessary. When everything has been incorporated, place into a bowl and sprinkle with parmesan cheese.
Enjoy! This dish would be great especially in the heat of summer. Nothing too heavy and all the veggies are pretty fresh!