Jean Touitou's Caper Pasta
by Jean Touitou
dinnerItalian
Yield: 4 people
Ingredients
produce
- 100 gcapers(salt-packed)
- limes(untreated, for zest)
dairy
- parmesan(optional)
grain
- 300 gspaghetti(marque artisanale et italienne de préférence)
pantry staple
- 6 tbspolive oil(A.P.C. extra virgin)
- peperoncino(on the table)
Instructions
- Rinse the capers, drain and chop them coarsely.
- Take the same volume of lime zest. Mix everything with olive oil.
- Meanwhile, cook the spaghetti until just perfectly al dente.
- Drain the spaghetti when they are still firm and reserve some of the cooking water.
- Return the pasta to the pan and stir vigorously with the mixture of capers, zest and a glass of cooking water, so that the sauce is a little creamy.
- Add a little more cooking water if necessary.
- Serve immediately, with a little parmesan and peperoncino if desired.