Pasta with Fried Capers and Toasted Breadcrumbs
Inspired by a recipe from “On Top of Spaghetti," this veg pasta dish adds fresh and fried capers for flavor bursts and crunch.
- Makes4 servings
- Cook Time30 minutes
- 1
Inspired by a recipe from “On Top of Spaghetti” by George Germon and Johanne Killeen, this vegetarian pasta dish features brined capers two ways: tossed with the pasta to offer sharp bursts of flavor and fried until crisp and sprinkled on top for textural contrast. Toasted panko breadcrumbs offer a touch of nutty flavor and additional crispness, while a generous amount of fresh herbs lend the dish bright flavor and color; we liked the combination of grassy parsley and slightly piney, subtly citrusy marjoram. If marjoram is not available, fresh oregano is a fine substitute, though its flavor is slightly more assertive and astringent.
Don't forget to pat the capers dry after draining. Removing excess water will help prevent splattering during frying. Don't use regular breadcrumbs in place of the panko; their texture is too fine and powdery to add crispness. When seasoning the dish at the end, don't add salt without first tasting the pasta, as the cooking water, capers and caper brine all add salinity.
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