Lemon Pasta with Cherry Tomatoes and Crispy Capers | pashutFree

Instructions

Servings:4

1To prepare the side dish: In a small pot or pan, heat oil over medium heat until it starts to bubble.
2Add capers and anchovies and cook, stirring often, until the capers darken and reduce, about 3 to 4 minutes.
3Using a slotted spoon, transfer the capri mixture to a plate lined with absorbent paper and set aside.
4Leave the oil in the pan and return to medium heat. Add panko salt and pepper, then cook, stirring constantly, until the panko changes color to gold, about 4 to 5 minutes.
5Transfer the panko to a medium bowl and mix in the parsley, lemon peel and the capri mixture that we saved.
6To prepare the pasta: in a large pot, bring about 4 liters of water to a boil.
7While the water is boiling, in a large pan, heat a quarter cup (60 ml) of oil, garlic and anchovies over medium heat and cook, stirring often, until the anchovies break down and the garlic changes color for about 4 to 5 minutes.
8Add the tomatoes, 1 half teaspoons of salt, the lemon peel and the hot pepper flakes to the pan and stir to combine.
9Cover and raise the heat to medium-high heat. Cook covered, without stirring, until the tomatoes break down into a sauce, about 8 minutes.
10Meanwhile, add the pasta and the remaining 1 tablespoon of salt to the boiling water and cook until the pasta is al dente.
11Save half a cup of the cooking water, then drain the pasta.
12Add the pasta and the remaining 2 tablespoons of oil and lemon juice to the tomato mixture, then stir and stir over low heat to create a light sauce that coats the pasta, about 2 to 4 minutes.
13Adjust the texture with the cooking water we saved as needed. Add the basil and adjust the taste with salt as needed.
14Sprinkle the crispy topping on individual bowls before serving.

Ingredients

2 tablespoons olive oil
1/3 cup capers, rinsed and dried
1/2 cup gluten-free panko crumbs
1/4 teaspoon coarse salt
1/8 teaspoon black pepper
1/4 cup chopped parsley
1 teaspoon grated lemon zest
1 anchovy fillet, chopped
6 tablespoons olive oil, divided
3 garlic cloves, thinly sliced

Lemon Pasta with Cherry Tomatoes and Crispy Capers

Instructions

Ingredients

Nutrition

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