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Pasta with Fried Capers and Toasted Breadcrumbs
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.
Kosher salt and ground black pepper
ounces fettuccini or other long pasta
01In a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta, then cook, stirring occasionally, until al dente. Reserve ½ cup of the cooking water, then drain the pasta.
Great Grandmas great addition to pasta sause.