Mediterranean Vegetable Orecchiette

Meatless Monday!

Tonight for our meatless meal we went Mediterranean.  You really don't miss the meat, because it is so full of vibrant flavor... the tomatoes, when stewed, become slightly sweet and when combined with salty olives, capers, and anchovy paste... well, you'll just have to make it and decide for yourself just how well is meshes!  Also, it couldn't be easier!  Add or omit any vegetable to your liking.  Artichoke hearts, zucchini, yellow squash are some other vegetables that go great in this recipe.  For the pasta I used Borrelli's Orecchiette.  It's dried, but it is the closest thing to fresh pasta that is available around here... it's delicious.  I like to make my own pasta, but with a nine- month old that gets more mobile by the minute, I just don't have the time that I used to!  So this is a great substitute.  Honestly, they cook up like plump little dumplings!

Mediterranean Vegetable Orecchiette:


6- 8 oz. Mushrooms, sliced
1 Red Pepper, large dice
1 sm. Red onion, large dice
2 cl. Garlic, minced
salt and pepper
3 T.  Balsamic Vinegar
2 14.5oz. cans Garlic, Basil, and Oregano Diced Tomatoes (No salt added)
2-3 T. Honey, or Agave Nectar
1 tsp.  Anchovy Paste
1/3 c.  Kalamata Olives, sliced
2 oz. Capers
1/2 c. Basil, chiffonaded (sliced into ribbons)/ divided


1 lb. Orecchiette pasta, or any pasta of your choice

Heat a large pot of water to boiling.  Add enough salt to make it taste like sea water ( lots), and a couple of tablespoons of olive oil.  Add the pasta, and cook until al- dente. Drain, and reserve.

Meanwhile, in a large saute pan heat 3 T. olive oil.  Add the mushrooms, pepper, and onion.  Saute until they are soft, and then add the garlic, balsamic vinegar,  and salt and pepper to taste.  Cook for another 3-4 minutes. Add the Tomatoes, Honey/ Agave, Anchovy Paste, Olives, Capers, and 1/2 of the Basil ( 1/4 c.)
Bring to a simmer and continue to simmer for about 10-15 minutes, or until the liquid is cooked out and it looks like a sauce.

For plating, layer the pasta on the bottom, Top with the tomato/ veggie sauce.  Add some fresh grated Parmesan, and fresh basil. Enjoy!


Now, this same basic recipe has many times been the base for grilled fish, shrimp, or scallops, or a side dish!  I'd really prefer a row of skewered, grilled scallops on top of this, BUT it does just fine on it's own.  You can add any veggie your heart desires, as well. Get creative!