This week, I'm prepared though. No way I was going to miss this theme: Mediterranean Magic.
Mediterranean food covers a lot of ground. My favorite type is Greek.
But our current chef, Nigel Slater, makes this pasta that is straight out of the garden.
While I can't resist Greek food, going out to the garden and picking dinner appeals to me even more.
The red pepper boats, stuffed with tomato, garlic, basil dressing, and capers (my addition) could be great on their own. Maybe as an appetizer? Served over pasta, they became a filling but summery meal.
HERE is the original recipe. I took liberties based on what I had and personal taste.
My cherry tomato plant was empty when it came time to cook, so I chopped a couple of Creole tomatoes. Capers seemed like a nice add-in, so I went with it. I'm glad I did because they gave just the right amount of...something...not sure what. After adding the oil and juices from the peppers to the pasta, it was still kind of bland, so more capers and some of the caper liquid was tossed into the pasta too. I think it would be a good idea to make extra basil dressing and add some directly to the pasta.
Would make again...really liked it. Thought it was a perfect summer meal.