Name: Neapolitan Pasta
2/12/2018 - I substituted a 14.5-oz can of diced tomatoes for the cherry tomatoes and used 1
teaspoon of black pepper for seasoning. The almonds were golden after 4 1-minute
microwavings. The currants gave it a very sweet flavor.
5/13/2019 - I substituted a 14.5-oz can of diced tomatoes for the cherry tomatoes, and used 1/2 teaspoon of black pepper and 1 teaspoon of salt substitute for seasoning. I used a 2 1/4-oz can of sliced olives, 2 cups of rotini, but only 1 tablespoon of capers. I browned the almonds on a small plate and some of them began to blacken in 2 minutes. Gail liked it and thought it was salty enough with just one tablespoon of capers. We got about 5 servings.
7/11/2020 - Cooking during covid-19: canned tomatoes and canned olives, but including fresh mushrooms. I omitted the salt and pepper.
11/4/2020 - I made 2/3 of the recipe without a side dish and it gave us 4 servings. Here's what I used: 2 cups of bowtie pasta, a medium onion, 4 oz of fresh mushrooms, 1 1/2 medium tomatoes, a 2 1/4-oz can of sliced black olives, 1/2 teaspoon of pepper, 1 teaspoon of salt substitute, and no parsley. I microwaved the almonds for 3 1/2 minutes, but they never turned golden. Gail gave it it a 5-star rating.
6/14/2022 - This time I used cherry tomatoes. Two boxes were more than 2 cups. They were very hard to press flat. They kept slipping away and some even escaped the pan. I had a full cup of chopped parsley, but added all of it with the olives. I had whole almonds, which I cut in half. They were golden in 1 1/2 minutes. I used a box of rotini, a 2 1/4-oz can of sliced black olives, 1/2 teaspoon of pepper, and 1 teaspoon of salt substitute,
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