Recipes Tonnarelli with Caper Pesto Be the first to rate & review! Fast Weekday Pastas By George Germon George Germon The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines and Johanne Killeen Johanne Killeen The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin. Food & Wine's Editorial Guidelines Updated on March 30, 2015 Print Rate It Share Share Tweet Pin Email Yield: 2 Ingredients 1/4 cup extra-virgin olive oil 2 large garlic cloves 1/4 cup chopped peeled tomatoes 1 1/2 tablespoons capers in salt, rinsed and patted dry (see Note) 1 cup loosely packed fresh flat-leaf parsley leaves 1/4 cup loosely packed fresh oregano leaves (see Note) 1 tablespoon good-quality red wine vinegar Kosher salt 1/2 pound imported dried tonnarelli, linguine or spaghettini 1/2 cup freshly grated Pecorino Romano cheese (optional) Directions Fill a stockpot with 6 quarts of water, cover and bring to a boil. 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. 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. 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. Rate it Print