Fried Capers and Sage

Crispy capers and sage add bursts of flavor to buttery pasta dishes.

  • Total Time:
  • Servings: 1/2 cup

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  • 1/2 cup extra-virgin olive oil
  • 1/4 cup drained capers, patted dry
  • 2 tablespoons small sage leaves
  • 1/4 teaspoon crushed red pepper

How to make this recipe

  1. In a medium skillet, heat the olive oil. Add the capers, sage leaves and crushed red pepper and cook over moderate heat until the capers open and are lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer the capers and sage leaves to paper towels to drain and cool.

Make Ahead

The fried capers and sage can be stored at room temperature in an airtight container for up to 2 days.

Contributed By Published April 2013

457864 recipes/fried-capers-and-sage 2013-12-06T23:26:56+00:00 Grace Parisi italian|sauces-and-condiments|basic-easy|fast|make-ahead|vegetarian april-2013 recipes,fried-capers-and-sage 457864

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