My F&W
quick save (...)

Tonnarelli with Caper Pesto

  • SERVINGS: 2
  • FAST
  • VEGETARIAN
  1. 1/4 cup extra-virgin olive oil
  2. 2 large garlic cloves
  3. 1/4 cup chopped peeled tomatoes
  4. 1 1/2 tablespoons capers in salt, rinsed and patted dry (see Note)
  5. 1 cup loosely packed fresh flat-leaf parsley leaves
  6. 1/4 cup loosely packed fresh oregano leaves (see Note)
  7. 1 tablespoon good-quality red wine vinegar
  8. Kosher salt
  9. 1/2 pound imported dried tonnarelli, linguine or spaghettini
  10. 1/2 cup freshly grated Pecorino Romano cheese (optional)
  1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.
  2. In a small saucepan, combine the olive oil with the garlic and bring to a boil, cooking briskly until the garlic is golden. Remove from the heat and let cool; swirl the pan to hasten the cooling.
  3. Transfer the garlic and oil to a blender or mini-processor. Add the tomato pulp and the capers and pulse until chopped. Add the parsley and oregano and pulse until chunky, then add the vinegar.
  4. Add 3 1/2 tablespoons salt to the boiling water and add the tonnarelli. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the tonnarelli, reserving 1/2 cup of the pasta water. Toss the pasta with the caper paste. If the linguine is dry, add some of the pasta water, 1 tablespoon at a time. Garnish with Pecorino Romano cheese if desired and serve immediately.
Notes If you cannot find capers in salt, you can use brine-packed capers, with these modifications: double the amount called for in the recipe and add 1/8 teaspoon kosher salt to give them a boost. So as not to overwhelm their delicate taste, reduce the oregano to 2 tablespoons.

Suggested Pairing

A good Sicilian wine is best here. Choose a white wine that emphasizes the Sauvignon Blanc grape.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.