© Zubin Schroff
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Serves : 4

Jan Newberry first read about fried capers in Peggy Knickerbocker's outstanding book Olive Oil (Chronicle Books). They add a wonderful bite to this lemon-spiked pasta. Fast Weekday Pastas

How to Make It

Step 1    

In a small skillet, heat the olive oil until shimmering. Add the capers and fry over high heat, stirring occasionally, until browned and shriveled, about 4 minutes. Strain the capers and discard the oil.

Step 2    

Cook the spaghetti in a large pot of boiling salted water until al dente. Meanwhile, in a mortar or mini-processor, combine the anchovies, garlic and lemon zest; pound or process to a thick paste. Transfer to a large bowl and stir in the parsley, extra-virgin olive oil, lemon juice, crushed red pepper and fried capers.

Step 3    

Drain the spaghetti. Add it to the fried caper mixture, toss to coat and serve.

Chef's Notes

Look for a peppery or pungent extra-virgin olive oil to pick up the tangy pasta sauce; use a mild-flavored olive oil to fry the capers.

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