Pappardelle with Sicilian Pesto and Fried Capers

This recipe is another quick and easy weeknight meal that won’t leave you bored. Sicilian pesto is similar to the standard pesto, but with the additional of fresh tomatoes and a little hint of chili. It is super fresh and tasty and the fried capers and toasted breadcrumbs added on top add a big pop of flavor and crunch.

I used my grocery store pappardelle here, you could use any shape pasta you like, or fresh if you have it. If you don’t like capers, I still suggest at least making the toasted breadcrumbs for the top of this and adding some grated parm and maybe a little chopped basil or parsley. I served this with a Caesar salad on the side 🙂

Pappardelle with Sicilian Pesto and Fried Capers

Pasta served in a fresh Sicilian pesto sauce with fried capers and toasted breadcrumbs

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Lunch, Main Course

Servings 4 servings

Ingredients

  

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• 3/4 lb pappardelle
• 1 tbsp olive oil
• 1/4 cup capers
• 1/4 cup breadcrumbs I used panko
• 1 tsp dried parsley or chopped fresh (use more)

For the pesto:

• 1/2 cup nuts I used pecans, you can also use almonds
• 1 garlic clove
• 2/3 cup pecorino romano
• 1/3 cup olive oil
• 1 pinch chili flakes
• 1/4 cup basil packed
• 1 pint cherry tomatoes
• juice of 1 lemon
• salt and pepper to taste

Instructions

 

• Combine the pesto ingredients in a food processor and blend until well combined. You don't want any big chunks but this is pesto, so you also don't want it completely smooth.
• Heat the water for the pasta to boiling and cook according to instructions. When done, reserve a cup of the pasta water and then drain. Return the pasta to the pan with some of the pesto and toss.
• While the pasta is cooking, heat the oil in a skillet over medium heat until hot. Add the capers and fry for a minute or two. Add the breadcrumbs and a bit of salt and pepper and toss and cook until browned. Set this aside and when cooled a bit, taste and adjust the salt if needed.
• Heat the pasta/pesto over low heat, tossing, and add a little pasta water if needed to create a thick sauce. Heap some pasta onto a plate and top with the breadcrumbs/capers and top with parsley. Serve with grated parm for topping.

Keyword Lunch, Main Dish, Pasta

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