I’m aware that I put capers in almost everything lately. There’s definitely a caper energy permeating my household these days … and why not? They add a subtle saltiness and tang to any dish and I love the complexity that capers add to something that could be humdrum without them.

That doesn’t necessarily apply to this pasta recipe, because I don’t think there’s anything hum-drum about it. I have Emeril to loosely thank for my inspiration for this dish, with his fresh seafood pasta recipe, but beyond the seafood, tomatoes and white wine, they really don’t have a lot in common.

I was going for something distinctly tomato-y, but with some unexpected flavors, and I think I accomplished that, but without offending any traditionalists with a weird taste sensation. It’s traditional with a twist and it was a big hit tonight.

Seafood Pasta with Tomatoes, Baby Spinach and Capers

Ingredients:

• 8 ounces pasta, cooked to package instructions
• 1 onion, diced
• 3 cloves garlic, minced
• 1 pound mixed seafood (we used the Trader Joe’s seafood blend with calamari, scallops and shrimp)
• 28-ounce can diced tomatoes
• 1 cup dry white wine
• 1 tablespoon pesto
• 14-ounce can white beans, rinsed and drained
• 2 tablespoons capers
• about 4 good-sized handfuls baby spinach
• a drizzle of balsamic vinegar (about 2 tablespoons)
• 2 pinches sea salt or to taste
• lots and lots and lots of freshly ground black pepper
• pecorino romano cheese, freshly grated

Cook the onions and garlic over medium heat in some olive oil until translucent, just a few minutes. Add the seafood and saute for about 3 minutes, before adding the tomatoes and white wine. Cook for about 5 minutes of until seafood is done. Add the pesto, capers and beans and heat through. Season with salt and pepper. Stir in a drizzle or balsamic vinegar and the spinach, folding until spinach is wilted. Serve with grated cheese.

Just 1/4 teaspoon each of cinnamon and cumin and a 1/4 cup of currants or raisins would change this dish dramatically, giving it a Moroccan flair. Try it for a fun and exotic meal.