Pasta alla Mediterranea

I decided to give this pasta dish a name that clearly emphasized the flavors of the Mediterranean that remind me of my sun-splashed adventures exploring the regions of Italy that kiss the salty seas of the Mediterranean.

For me, that means combining something green cooked with garlic and extra virgin olive oil, then accented with a hint of chili pepper, lemon and salty and briny capers. For Italians, tomatoes and olives are usually included in this Mediterranean mix that often accompanies some kind of pasta.

I like the combination I came up with for this recipe but I’m also quick to point out that many variations exist. For example, try using asparagus spears when they are in season to replace the broccoli sprouts…or throw in a few halved cherry tomatoes toward the end to add a bit of fruitiness. Add some fresh herbs…or roasted eggplant instead of the greens. These are only a handful of possible options to consider – all lead to interesting and tasty alternatives. But please avoid eliminating the combination of garlic, chili pepper, lemon, capers and extra virgin olive oil – this is the heart of the dish that gives it a Mediterranean vibe and an Italian accent.

Difficulty: simple
Yield: makes about 4-6 servings