There are certain types of food that I will not eat, but will still include them in the cooking process because of the flavor personality that they add in to the dish. Olives and capers are included in this list.
I found this recipe for an easy mix-everything-then-toss recipe for pasta:
I found this recipe for an easy mix-everything-then-toss recipe for pasta:
 | 2 cloves garlic, chopped 3 cloves garlic, macerated 1/4 cup olive oil 2/3 cup tomatoes, chopped 3 tablespoons black olives, sliced 3 tablespoons green olives, sliced 2 tablespoons capers 3 tablespoons pine nuts 4 pieces spicy tuyo in bottle, snipped salt and pepper to taste 250 grams cooked spaghetti For the garnish kesong puti slices 2 pieces spicy tuyo in bottle 1 Sauté garlic in olive oil. Add tomatoes and cook until soft. Add the rest of the ingredients, and season with salt and pepper to taste. 2 Add cooked pasta and toss well. 3 Drizzle with olive oil before serving and top with kesong puti and spicy tuyo. |
(image and recipe from Yummy)
My version depended on what's available in out kitchen. I ended up taking out the pine nuts and substituting the tuyo with canned tuna chunks in water. I also didn't have tomatoes and kesong puti.
As I've mentioned earlier, I don't eat olives and capers, but despite the absence of some of the ingredients, I know that the strong flavors coming from the capers ans olives will still give the dish a unique test.
As I've mentioned earlier, I don't eat olives and capers, but despite the absence of some of the ingredients, I know that the strong flavors coming from the capers ans olives will still give the dish a unique test.
I ended up placing all the olives and capers on the side of plate, but I'm pretty happy with how it turned out. Thanks Yummy for the recipe!
