Fettuccine With Tomatoes And Crispy Capers

Total Time: 30 mins Preparation Time: 18 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/4 cup small caper, drained and patted dry
• 1/4 cup cornstarch
• 4 anchovies packed in oil, chopped
• 2 large garlic cloves, thinly sliced
• 2 ounces thinly sliced prosciutto, cut into 1-inch-wide ribbons
• 2 tomatoes, coarsely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon thinly sliced basil
• 1 lb fettuccine
• freshly grated parmigiano-reggiano cheese, for serving

Recipe

• 1 in a large skillet, heat the olive oil.
• 2 in a small bowl, toss the capers with the cornstarch and transfer to a sieve; shake off the excess cornstarch.
• 3 add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan, until the capers are crispy and golden, about 3 minutes.
• 4 drain the capers, reserving 2 tablespoons of the oil in the skillet.
• 5 spread the capers on a paper towel–lined plate.
• 6 add the anchovies and garlic to the skillet and cook over high heat, stirring, until the garlic is golden and the anchovies dissolve, about 3 minutes.
• 7 add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute.
• 8 add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes; stir in the basil.
• 9 meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
• 10 drain, reserving 1/2 cup of the cooking water.
• 11 return the pasta to the pot along with the water and pour the sauce on top.
• 12 toss over high heat just until the sauce is thickened, about 2 minutes.
• 13 serve the pasta in bowls, garnished with the crispy capers.
• 14 pass the grated cheese at the table.
• 15 a light chardonnay: 2007 terres dorées beaujolais blanc will be a great addition to the meal, as well as, garlic breadsticks & a salad of greens.
• 16 enjoy!