August 27, 2012

Fried capers add a delectable salty crunch to this pasta tossed with fresh tomatoes and prosciutto.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

When tomatoes are fat and plentiful is the time to make this quintessential summer pasta dish. Crispy fried capers and salty, meaty prosciutto give the dish some depth of seasoning, but it's really all about the tomatoes. I like a mix of low acid yellow tomatoes and more robust red heirloom tomatoes. SEE RECIPE ยป

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