The Challenge: Create a vegan dish without gluten or soy. One taste and you'll know why this recipe was the winner.
Prep time: 45 minutes
Serves: 4
Salsa Verde:
Leaves from 2 bunches fresh flat-leaf parsley
Leaves from 1 bunch fresh basil
12 cornichons, coarsely chopped
2 tablespoons capers, rinsed
4 cloves garlic, coarsely chopped
1 cup extra-virgin olive oil, or as needed
Sea salt and freshly ground pepper
Pine-Nut Gremolata:
1/2 cup gluten-free crackers
1/4 cup pine nuts
1/4 cup fresh flat-leaf parsley leaves
1 tablespoon lemon zest
1 tablespoon minced garlic
Sea salt and freshly ground pepper
Pasta:
1 pound quinoa spaghetti
2 tablespoons olive oil
6 cloves garlic, sliced
1 tablespoon capers, rinsed
1/4 teaspoon red pepper flakes
6 zucchini, cut lengthwise into thin strips
2 cups Oven-Dried Tomatoes
Oven-Dried Tomatoes:
2 pints cherry tomatoes, halved
1/2 cup garlic cloves, cut into thin slices
1/4 cup balsamic vinegar
1 cup basil leaves
2 teaspoons sea salt
1 pinch red pepper flakes
For the Salsa Verde:
Bring a pot of water to a boil. Blanch and shock the parsley and basil. When cool, drain, squeeze out excess water, and chop coarsely. Using a food processor or blender, blend the herbs with the cornichons, capers, garlic, and olive oil. Taste for seasoning and adjust the consistency with more olive oil if needed. Set aside.
For the Pine-Nut Gremolata:
In a food processor, finely chop pine nuts, crackers, and parsley. Pulse in zest and garlic, and season to taste with salt and pepper. Set aside.
For the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and boil until al dente, about 8 minutes.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat and sauté the sliced garlic for 1 minute. Add the capers and red pepper flakes and stir. Add 1 cup pasta water and the zucchini to the pan and bring to a simmer while the pasta finishes.
Drain the pasta and add it and the salsa verde to the pan with the zucchini. With the pan still over the heat, toss to combine.
For the Oven-Dried Tomatoes:
Preheat the oven to 275°F. Put the tomatoes and garlic on a baking sheet. Sprinkle with vinegar, basil, salt, and red pepper flakes, and toss to combine ingredients well. Bake until soft and darkened, about 2 hours.
To Serve:
To serve, spoon oven-dried tomatoes around the circumference of the plate. Using tongs or a meat fork, create a nest of pasta in the center of the plate and top with gremolata.
Excerpted with permission from How to Cook Like a Top Chef. Copyright 2010 Bravo Media, LLC. Photograph copyright Antonis Achilleos. Published by Chronicle Books.
Thought that was sweet? You'll enjoy:
