This dish has a ton of flavor and uses ingredients that are very zesty.    Don’t fear the anchovy fillets!  They are mashed and add a background of, to use Vicki’s words, a salty zing.  The sauce can be made a day ahead and refrigerated.

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Pasta and Shrimp with Zesty Green Olive Sauce

Course Main Course

Cuisine Italian

Servings 4

Calories 720kcal

Ingredients

• 12 oz. fresh angel hair pasta
• 4 oil-packed anchovy fillets
• 1 small garlic clove
• 2 Tbsp chopped fresh dill
• 1 tsp finely grated lemon zest
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh basil
• 1 cup green olives pitted and halved
• 3 Tbsp capers drained
• 1/2 cup olive oil
• 1/2 cup Parmesan finely grated (plus more for serving)
• 2 Tbsp fresh lemon juice
• 2 Tbsp  roasted and salted sunflower seeds
• 1 lb cooked shrimp

Instructions

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until desired doneness.  Drain, reserving 1/2 cup pasta cooking liquid.    
• Finely chop anchovies and garlic. Using the back of a chef's knife, mash the mixture on a cutting board until you have a paste.
• Combine paste with dill, lemon zest, parsley, basil, and half the olives and capers (not chopped) in a large bowl.
• Chop remaining olives and capers and add to bowl, along with the olive oil.  Mix well, season to taste with salt and pepper.
• Add pasta and 1/4 cup reserved pasta liquid to sauce.  Toss, adding Parmesan a bit at a time, along with more pasta liquid as needed until sauce coats pasta.
• Add lemon juice, season with salt and pepper. Serve pasta topped with shrimp, sunflower seeds and more Parmesan.

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Chicken Marbella

Course Main Course

Servings 10

Ingredients

• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 cup pitted prunes halved
• 1/2 cup pitted Spanish green olives
• 1/2 cup capers with some juice
• 6 bay leaves
• 1 head of garlic minced
• 1/4 cup dried oregano
• Coarse salt and freshly ground black pepper to taste
• 4 pounds boneless chickens breasts or thighs or a combination cut into larger than bite-sized pieces
• 1 cup light brown sugar
• 1 cup dry white wine
• 1/4 cup fresh Italian flat-leaf parsley or fresh cilantro, finely chopped

Instructions

• Combine the olive oil, vinegar, prunes, olives, capers and juice, bay leaves, garlic, oregano, and salt and pepper in a large bowl.         
• Add the chicken and stir to coat.
• Cover the bowl and refrigerate overnight.
• Preheat the oven to 350°F.
• Arrange the chicken in a single layer on one or two large, shallow baking pans and spoon the marinade over it evenly.
• Sprinkle the chicken pieces with the brown sugar and pour the white wine around them.
• Bake, stirring several times with the pan juices, about 45-50 minutes.
• Remove bay leaves, top with parsley or cilantro and serve.

Notes

This dish is great served over a combination of white and wild rice.  

Adapted from Silver Palate.