Pappardelle with Sicilian Pesto and Fried Capers
Pasta served in a fresh Sicilian pesto sauce with fried capers and toasted breadcrumbs
Ingredients
- 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.
Tried this recipe?Let us know how it was!