By Assia Mortensen
Capers come from a small flowering shrub that grows wild along the Mediterranean coastline. Ancient Greeks and Romans used the plant and its berries for medicinal purposes as well as in recipes. Capers boast some intriguing health benefits, as the Greeks and Romans thought. For example, capers contain a high amount of rutin, a beneficial and powerful antioxidant. They contain vitamins A, K; as well as minerals such as calcium, iron and copper.
Combining fettuccine with capers, arugula, tomatoes and olives makes a delightful summery meal. The red pepper flakes give the dish a bit of a kick, but omit them if you desire less spice.
4 Roma tomatoes, chopped
1 Tbs. garlic, minced
1 tsp. salt (optional)
1 tsp. freshly ground black pepper
1 tsp. red chili pepper flakes, or dried red peppers, minced
2 Tbs. capers
3 Tbs. Italian black olives, chopped
3 Tbs. olive oil
11 ounces fettuccine (use fresh fettuccine, if available)
1 cup arugula, chopped
4 Tbs. grated Parmesan cheese (freshly grated, if available)
- Combine the tomatoes, garlic, salt, pepper, red pepper flakes, capers and olives in a bowl. Add the olive oil and stir. Set this mixture aside.
- Cook the fettuccine in boiling water and 1/4 teaspoon salt — until it reaches just done or al dente.
- Drain the pasta using a colander.
- Transfer the pasta into a large bowl, then add the tomato mixture and toss it into the pasta.
- Right before serving, toss the pasta with the chopped arugula, and then sprinkle grated Parmesan cheese over the top.
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About Capers; Available at [http://www.seekingsources.com/cooking_with_capers.htm] Accessed June 6, 2012
What’s Cooking America: Cooking Pasta; Available at [http://whatscookingamerica.net/Pasta_Rice_Main/pasta.htm]; Accessed June 6, 2012
Capers Nutrition Facts; Available at [http://nutrition-and-you.com/capers.html; Accessed June 6, 2012