A shocking pasta recipe from Sicily, featuring capers as the star. With simple ingredients, a deep umami-rich paste is created. Simply toss with boiled pasta for an unbelievably delicious dish. Its versatility as a sauce for fish and meat dishes is also a charm.
Ingredients
Main Ingredients (6-8 servings)
- Capers 240g
- Almonds 24 nuts
- Spaghetti 60-80g per person
Seasonings
- Dried Red Chili 1 piece
- Tomato Sauce 200g
- Basil Leaves 30-40 leaves
- Extra Virgin Olive Oil 80-100cc
Steps
- Boil water in a pot and add 24 almonds, then boil for about 10 minutes.
- Transfer the boiled almonds to cold water and remove the skins, keeping only the kernels.
- In a blender or food processor, add half of the 240g capers, half of the 1 dried red chili, and tear and add half of the 30-40 basil leaves.
- Continue by adding half of the 200g tomato sauce, half of the peeled 24 almonds, and half of the 80-100cc extra virgin olive oil.
- Close the lid and blend until smooth to make half of the caper paste.
- Add the remaining ingredients to the blender in the same way and blend to make the rest of the caper paste.
- Start boiling the pasta.
- In a frying pan, add a portion of the prepared caper paste and a small amount of extra virgin olive oil, then heat.
- Add the boiled spaghetti (60-80g per person) to the sauce in the frying pan, and quickly toss while adding a little pasta cooking water.
- Plate the pasta and garnish with capers and basil for decoration.
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