Pasta –8 oz., your choice. I like alphabet pasta.
Capers – about 20. Use some of the vinegar they are in too.
Cilantro – fresh, half a bunch, just the leaves.
One large tomato, diced. I used an “uglyripe” heirloom tomato. You want the meat, not the seeds.
Two cipolline onions, diced, or a quarter of a white onion.
Asparagus – half a bunch, cut into inch and a half pieces.
Green beans – a handful – cut into inch and a half pieces. Remove the tips.
Italian seasoning -to taste
“Miracle blend” – or any other non MSG seasoning blend – to taste
Butter – about a quarter inch
Wine – about half a glass. I used white zinfandel.
Olive oil – a glug or two to taste.
Garlic powder -to taste
Boil the pasta per the package instructions. Drain off most of the water. Leave the pasta in the pot.
In a separate pot, steam the asparagus and the green beans, with the asparagus stems on the bottom, the “flowers” in the middle, and the green beans on top. You want to steam the toughest things the longest so they will all be equally tender when you are done.
Tip – to get really tasty asparagus, treat the asparagus as the flower it is. Cut off about half an inch of the stems and then put the whole bunch in a cup with water for at least an hour before you cook. The stems will soak up the water and get really tasty and supple.
In a large covered sauté pan, melt butter then add the onions. When they go translucent add the wine, the dry seasonings (garlic, seasoned salt, and Italian seasonings), and the cilantro and the tomato. Cover, and stir occasionally.
When the cilantro and the tomato wilt, add this mixture with the asparagus and the green beans into the pot with the pasta, and dress with olive oil.
Pictured with “Bourbon salmon” – it is from Publix. Very yummy, and half a fillet is a serving.
I served it all with challah and hummus.