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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
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