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Ziti with Tomatoes, Olives and Fried Capers
This pantry-centric pasta dish, full of high-impact southern Italian flavors, is made by simmering ziti directly in a briny, garlicky sauce. In addition to streamlining cooking and cleanup, the technique ensures each piece of pasta is seasoned perfectly throughout. For added pops of flavor and crunchy texture, we fry capers until browned and crisp, then sprinkle them on just before serving. A finishing drizzle of olive oil and dusting of cheese bring a bit of body that ties everything together.
4 to 6
Servings
Tip
Don’t forget to dry the capers before frying. Pat them with a paper towel, removing as much liquid as possible; that way, they’re less likely to splatter on contact with the hot oil.
45 mintues
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
¼
cup drained capers, patted dry
Directions
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01In a large pot over medium, heat the oil until shimmering. Add the capers and cook, stirring often, until crisp, 4 to 5 minutes. Remove the pot from the heat and, using a slotted spoon, transfer the capers to a paper towel-lined plate, leaving the oil in the pot.
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