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Pasta With Capers & Sundried Tomatoes Recipe

Photo Pasta With Capers & Sundried Tomatoes

This pasta is so easy, and except for the fresh rapini, it's made of all things you would have in your cupboard. Watch Lynda demonstrate this recipe on our Online TV show.

Yield: 
4 servings
Ingredients: 

Use dark brown spelt or whole wheat spaghetti. The better the pasta, the better the results. It makes a huge difference if you use great pasta. Cut out any ingredients that you don't like and it will still taste great.

1/2 cup extra virgin olive oil
1/2 cup of fresh breadcrumbs (or if you have stale bread, make your own crumbs)
3 cloves garlic, finely chopped
1 yellow onion, medium chopped
Fresh ground pepper
1 lb. of pasta (see above for specifics)
1 tsp grated lemon zest (about 1 lemon)
2 tbsp drained capers (in water, not in salt)
4 or 5 anchovies, drained and chopped
1 tsp dried chili flakes
1 tbsp fresh oregano, roughly chopped (or if dried, use half the amount)
1/2 cup chopped sundried tomatoes
1 bunch of rapini, washed, dried, chopped into smallish pieces
Grated Parmesan or pecorino (if you wish)
1/2 cup fresh parsley for garnish

Instructions: 

Step 1: Bring a large pot of salted water to a boil.

Step 2: Meanwhile, in a large sauté pan, heat half the oil, sauté the breadcrumbs (before the oil gets too hot) until golden, then remove and cool in a bowl.

Step 3: Heat the remaining oil and sauté garlic, onions and pepper until soft. Add lemon zest, capers, anchovies, chili flakes, oregano, and sundried tomatoes until all is mixed and hot. Add the rapini, bunch by bunch, and cook until softened.

Step 4: Cook the pasta and drain, reserving some liquid.

Step 5: Add the pasta to the sauté pan in batches and fold until covered in sauce. If you need some of the reserved liquid to make more sauce, add it now. Add grated cheese (if using) directly into pan so that it warms a bit. Pour pasta into a large shallow pasta dish to serve. Garnish with the reserved breadcrumbs and chopped parsley.

Watch Lynda demonstrate this recipe in Episode 27 of H&H Online TV.

Author: 

Lynda Reeves

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