Recipe
May 24, 2010
Pasta With Capers & Sundried Tomatoes Recipe
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.
Directions
Yield:
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.