Garbage Pail Pasta Adapted by Kraken from The Southern Italian Table by Arthur Schwartz
A few years back cookbook author and Italian culinary travel guide, Arthur Schwartz came to my local library for a presentation and book signing. I was fortunate enough to be last in line and was able to ask him, which recipe should I try first. He graciously answered Garbage Pail Pasta. Raisins, nuts and capers over pasta....huh? On my own, I would have never tried this dish but I'm glad I did! Wowza...this is a good one, it's fast, vegetarian and a perfect balance of salty and sweet. It could be made as a quick weeknight dinner or unique enough for a casual dinner party. It's super easy so a beginner/timid cook could master it in no time.
Hints: have all of your ingredient ready because the sauce comes together quickly and you don't want to burn the nuts.Feel free to use any combination of nuts you like, lately I've been using walnuts and almonds and leaving out the pinenuts. In the past, I've used pecans, pinenuts, slivered almonds, whatever I have around.
6 TBS olive oil
3-4 cloves garlic
4 TBS finely chopped walnuts
4 TBS slivered almonds
4 TBS pine nuts
4 TBS golden raisins don’t substitute red ones and don't leave out!
2-3 TBS capers rinsed
1 pint cherry tomatoes
12 or more kalmata olives coarsely chopped
1 LBS pasta tube style is best
1-2 scoops of pasta water depending on how saucy you like your pasta
10 fresh basil leaves gently torn don't substitute dried.
Heat oil over medium heat and sauté nuts until are lightly browned, add garlic sauté until golden.
Add raisins, capers and saute until raisins start to brown.
Add tomatoes. Sauté until the tomatoes begin to pop or mash with a potato masher. Add pasta water and cook for a few minutes.Add olives and basil and cook for a few minutes to meld flavors.
Serve over pasta.
I think this is one of the rare dishes that Parmesan cheese doesn't enhance the flavor.
More from food