I was searching for something funny about capers and these guys kept showing up. I couldn’t resist putting a few of the photos in.
I also cannot resist pasta dishes with olives and capers. This one is particularly good. The garlic scented tomato sauce is thick and chock full of crunch from celery. Teamed up with the flavors of the capers and olives, the sauce is simply divine. Fusilli is a fun pasta shape for the dish, but any other would also be fabulous.
6 tablespoons extra virgin olive oil
6 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1 (28 ounce) can Italian plum tomatoes, crushed
2 large ribs celery, thinly sliced
1 cup pitted olives, halved
1/3 cup drained nonpareil capers in brine
1/4 cup chopped flat-leaf parsley
1 pound fusilli
1/2 cup grated Parmesan
1. Bring a large pot of salted water to a boil.
2. in a large skillet, heat 1/4 cup of the oil over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the crushed red pepper; cook for 1 minute.
3. Add the tomatoes, celery and 1/2 tsp salt. Add 1 cup water to the skillet. Bring the sauce to a boil.
4. Stir in the olives, lower the heat and simmer until thickened, about 10 minutes. Add the capers and parsley and simmer for a few minutes.
5. While sauce is simmering, add the pasta to the boiling water. Cook until al dente; drain and add the pasta to the sauce, tossing to coat.
6. Drizzle with the remaining oil, toss again. Remove from the heat, then toss with the cheese.
Recipe from Everyday With Rachael Ray Magazine
I’m loving this little slice of surf pop from Tasmanian-based Chase City.