Gemelli with Tuna, Tomatoes and Jalapeño
Contributed by Melissa Rubel Jacobson for Food and Wine
1 large jalapeño, seeded and coarsely chopped
1 large garlic clove
1 small shallot, coarsely chopped
1 1/2 tablespoons capers
3 oil-packed anchovies, drained
3 tablespoons extra-virgin olive oil
3/4 pound gemelli
Two 3 1/2-ounce cans of Italian tuna in olive oil, drained
1/2 pound tomatoes, chopped
Kosher salt and freshly ground pepper
8 large basil leaves, coarsely chopped
Bring a large pot of salted water to a boil. In a food processor, finely chop the jalapeño with the garlic, shallot, capers and anchovies. In a large, deep skillet, heat the olive oil. Add the jalapeño mixture and cook over moderate heat until it begins to turn light golden, about 3 minutes. Remove from the heat.
Cook the gemelli in the boiling water until al dente. Drain the pasta, reserving 1/3 cup of the cooking water. Add the gemelli and the cooking water to the skillet and toss with the jalapeño mixture over low heat until evenly coated. Add the tuna and tomatoes and cook until heated through. Season with salt and pepper, stir in the basil and serve.
You can serve this vinegar-- and the pickled jalapenos-- with cooked greens to add some zip.
Contributed by Bobby Flay for Food and Wine
1 cup white wine vinegar
3 large jalapeños, coarsely chopped
In a small saucepan, bring the white wine vinegar to a boil. Remove from the heat. Add the chopped jalapeños and 1/2 teaspoon of salt and let the jalapeños stand for 2 hours. Strain, reserving the jalapeños and vinegar separately.
Pickled Farm-Stand Tomatoes with Jalapeños
Contributed by Brian McBride for Food and Wine
The author recommends you serve with grilled steak or fish, or with bread to sop up the juices!
1 cup rice vinegar
1/4 cup light brown sugar
1 teaspoon salt
1 cup extra-virgin olive oil
1 garlic clove, minced
1 1/2 teaspoons finely grated fresh ginger
1 teaspoon mustard seeds
1 teaspoon coarsely ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
Pinch of cayenne pepper
1 1/2 pounds tomatoes, each cut into 6 wedges
4 scallions, white and tender green parts only, thinly sliced
2 jalapeños, thinly sliced into rings and seeded
In a medium saucepan, bring the vinegar, brown sugar and salt to a boil, stirring. Remove from the heat.
In a medium skillet, heat the oil. Add the garlic, grated ginger, mustard seeds, black pepper, turmeric, ground cumin and cayenne pepper and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil into the vinegar mixture.
In a large heatproof bowl, combine the tomatoes, scallions and jalapeños. Stir in the hot pickling liquid and let stand at room temperature for 4 hours or refrigerate for 8 hours, then serve.
Make Ahead: The pickled tomatoes can be refrigerated for up to 3 days.