Mediterranean Spaghetti A'La Castagnaro

Since most of my family members married into Italian families, myself included, Italian inspired recipes have always been a presentation on our dinner tables. I've enjoyed taking Old Italian recipes and jazzing them up and giving them makeovers, as well as keeping the traditional icon meals sacred. Italian and Mediterranean infused flavors are so complimentary and savory.

As an American, I am fortunate enough to presently live in Italy, and soak up the culture and cuisine first-hand. It has been quite surprising to see how different the American recipe versions taste compared to their native inspirations that come out of both the northern and southern regions of Italy. So, keeping with my love of toying with Italian and Mediterranean flavors, here is my recipe for Mediterranean Spaghetti A'La Castagnaro. Take it, make it, and even improvise it-enjoy.

Ingredients:

1 pound box of cooked Spaghetti
4 tablespoons of olive oil
1 tablespoon of capers
2 tablespoons minced shallots
5 garlic cloves minced
4 cups of diced fresh tomato
1 can (4.25 ounces or 12g) diced black olives
cup sliced green olives (with pimentos)
Small red onion diced
1 tablespoon freshly chopped oregano (if using dried cut back to 1 teaspoon to 2 teaspoons)
1 tablespoon of freshly chopped parsley (if using dried you can use 1 tablespoon)
1 teaspoon freshly chopped basil (1 teaspoon dried basil)
cup of white wine
teaspoon freshly ground pepper
Salt to taste
Grated Asiago cheese (giovane or vecchioyoung or old/aged)

Preparations:

In a large non-stick skillet, heat the olive oil on medium heat.

Start bringing spaghetti water to a boil and cook according to box directions.

Add capers, shallots, and garlic; saut for 2 minutes.

Add the tomatoes and the red onion, and cook for 7 minutes, stirring occasionally.

Your pasta water should be ready to add the spaghetti, and time according to directions.

Add in the black and green olives, and the white wine; cook for 4 minutes.

Adjust heat to a simmer and add your spices (oregano, parsley, basil, pepper, and salt); simmer for 4-5 minutes.

Once pasta is done, drain and pour into large pasta serving bowl.

Pour in tomato mixture, and toss and coat the spaghetti.

Add about a cup of grated Asiago cheese and toss well, sprinkle a little extra on top for presentation along with a sprig of parsley.

Sometimes, I add a pound of fresh shrimp (peeled and deveined), or fresh mussels, which can take this simple and flavorful dish to even higher delectable levels. You can even add some sliced chicken breast, veal, or turkey-the combinations and interchanging is endless with this recipe.

Serve with a nice antipasto or prosciutto and melon, and sliced ciabatta. It goes well with both red and white wines.

I have even taken the tomato mixture and tossed it with farfalla pasta, and served it cold as a salad in the summer. It is definitely a versatile recipe.

Learn more about this author, Jan Castagnaro.
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