It is a little early here in New York, too early for spring, though the calendar says March 28. Yesterday’s 72 degrees took down the last of the filthy snow piles, crusted at the curbsides. But still no green yet, no peak of leaf tipping gnarled branches, so paralyzed and parched they pretend they are dead. It will all happen very suddenly while I am asleep, but I am twitching with anticipation. There are tastes of herb, brine and wine I am collecting for a quick spill across a bowl of capellini. In Liguria they make a sauce where parsley, not the beloved basil, is king. My recipe is a nod to theirs, but with the speed and agility of not having to grind it into a pesto. I will try the classic pesto version someday, but right now, I am too impatient for spring.
This post is being submitted to the Weekend Herb Blogging event hosted by Kalyn of Kalyn’s Kitchen.
Pasta* with Parsley, Capers and Olives
4 cups Italian flat-leaf parsley plucked from their stems, washed and dried
3 tablespoons and 1 teaspoon olive oil
3 rounded tablespoons capers, drained
6 green olives sliced into rings, no pimento
4 tablespoons white wine
Ground black pepper
Shavings of Parmigiano-Reggiano cheese
½ pound angel hair pasta or
* 1 medium-sized spaghetti squash for those limiting their carbohydrates
For the pasta:
Bring to boil a large pot of water with teaspoon of olive oil.
For the sauce:
In a large skillet over low heat, cook parsley in olive oil until the leaves start to wilt. Add the wine and capers, stirring to just mix. Turn off heat and let stand while you tend to adding the pasta to the boiling water and cooking it to your prefered tenderness.
Drain pasta and divide into two bowls. Top with green sauce and a scattering of sliced olives. Finish with a crank of black pepper and a few shavings of cheese.
Serves two. --