Steak is good any night...I'll probably just marinate these in some red wine, balsamic vinegar, soy sauce and minced garlic. The real treat of tonight is the side. I LOVE this dish. I could eat it for all three meals. It has a wonderful vinegar bite from the banana peppers. I use reduced fat Mont Jack, turkey salami, and canellini beans (white kidney beans) and I ALWAYS double the recipe. So yummy.
Acini di pepe [ah-CHEE-nee dee-PAY-pay] are tiny pasta rounds resembling peppercorns. Use ditalini (very short tube-shaped macaroni) or any other small pasta shape if you can't find acini di pepe in your supermarket. Serve with Asiago breadsticks. Most stores now carry these tiny pastas...look for them in a box.
- 6 ounces uncooked acini di pepe pasta (about 1 cup)
- 2 1/4 cups diced plum tomato (about 14 ounces) or 1 can petite diced tomatoes drained
- 1/3 cup capers, rinsed and drained
- 1/4 cup finely chopped red onion
- 1/4 cup sliced pickled banana peppers
- 1/4 cup chopped fresh parsley
- 2 tablespoons cider vinegar (a bit more if you like the vinegar taste)
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 2 ounces reduced fat Monterey Jack cheese, cut into 1/4-inch cubes
- 1 (16-ounce) can navy beans, rinsed and drained
- 1 ounce turkey pepperoni, chopped
- 1 garlic clove, minced
- 1. Cook pasta according to package directions, omitting salt and fat. Drain.
- 2. Combine tomato and remaining ingredients in a large bowl. Add pasta to tomato mixture, tossing well to combine.