changing it up a bit with PASTA

I think I’m in a bit of a rut with pasta dishes, so I decided to do s’thing a little different yesterday – from a Cooks Illustrated magazine I’d picked up.

Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs

Now doesn’t that sound good?  I added rotisserie chicken as I had some in the fridge (and the sprinkle of parm is my add too) – also fresh basil was from the garden. I used an ancient grain penne. The pasta was pretty darn tasty (and a little spicy as I overdid the crushed red pepper)  but my favorite part was the gremolata inspired topping with fried capers (hellloooo? a first time to make myself,  but those will stay in my life!).

What I learned was that I put too much panko in (would have liked a better ratio to the yummy fried capers) and you KNOW I fail to measure SO often – and that I correctly predicted the sliced garlic would be a little too brown before the cherry tomatoes were done (so I added the pasta water early).  definitely would be worth doing again – and the topping is a DEFINITE keeper!

frying capers, toasting panko and topping!

Toms almost bursting and final product

• This topic was modified 4 years, 5 months ago by Vicki.
• This topic was modified 4 years, 5 months ago by Vicki.