Tuesday, 21 May 2013
Tomato, Capers, and Olives 'Pasta'
Remember this recipe for zucchini noodles?
The point of that recipe was for this kind of recipe to follow......
I love olives....mostly I love kalamata olives. I know in the olive world this is the most common and but a small portion of the many to choose from. I do like others but kalamatas are one of my favourite- they are easy to get, and the kids like them. Although good Spanish green olives are a major ingredient in one of my favourite dishes of all time - Chicken Marbella
When I first starting making zucchini noodles this was my go to recipe long before I considered putting them in a classic tomato sauce. I guess my thinking was that the kids (and the grown ups) would be less likely to compare them to noodles if they were served this way instead of a classic Italian pasta way. This recipe has shown up regularly over the last couple of months. It also straddles the line on Paleo, not completely obeying the rules so depending on how strict you are, limit how often you make this dish**
Tomato, Capers and Olives 'Pasta'
1 yellow onion, thinly sliced
4 cloves of garlic, minced
1/2 cup kalamata olives, pitted and sliced
1/4 cup capers, drained
1 cup cherry or grape tomatoes
1/4 cup olive oil
3 cups *cooked* zucchini noodles (already 'sweated' of excess moisture)
approx 1/2 cup home made chicken stock or vegetable stock
1/2 tsp dried chillies (optional)
In a large skillet over medium heat saute the onions and garlic in the olive oil until they start to caramelize. Add the noodles and 1/2 the stock, saute for 3-4 minutes. Try a noodle and see if it is 'el dente'. If not, continue to saute. If the stock has completely cooked off and the noodles start to stick to the bottom of the pan, add a little more (2-3 tbsp) stock and continue to saute. Once noodles feel done quickly add in the olives, capers and tomatoes, toss and serve. I like mine with some spice and add some dried chillies on top. If you can tolerate dairy, I recommend a little Parmesan
**Olives and capers are not usually considered Paleo. The reason for this is the amount of sodium, not because of blood sugar. Because of this we eat this, it is suggested to eat them in moderation