Pasta Caper Recipes

Pasta is a primary ingredient used in Italian cuisine. It is native to Italy, but has become a universal ingredient over the years. This is made from combining flour, water, and in some cases, eggs. It can be prepared in different ways and is usually served with sauce and seasoning.

Caper is a prickly, perennial plant that belongs to the Capparis spinosa L. species. It is native to the Mediterranean region, where its pickled, salted bud is used for garnishing and seasoning.

Ingredients

• 1 pound, spaghetti
• 6 tablespoons, extra virgin olive oil
• 20, black olives (coarsely chopped)
• 2 tablespoons, capers (rinsed and chopped)
• 5 cloves, garlic (minced)
• ½ cup, fresh parsley (chopped)
• ¼ cup, ricotta salata cheese or pecorino (freshly grated; optional)

Preparation

In a large pan, heat the olive oil on medium heat. Sauté the garlic for 3-4 minutes, till it turns golden. Add the capers, parsley, and olives, to the pan. Sauté the mixture over low heat for 2-3 minutes.

Meanwhile, boil the spaghetti and then drain the water. Now, add the pan's contents to it. Toss well and allow it to rest for 30 seconds. Garnish with the grated cheese before serving.

Ingredients

• 4, boneless pork chops, 6 ounces each
• ¼ cup, all-purpose flour
• 1 cup, onions (sliced)
• 2 tablespoons, capers (drained and crushed)
• ¼ cup, olive oil
• 1 cup, golden raisins
• ½ cup, dry marsala wine
• 1 cup, chicken broth

• 1½ cups, tomatoes (seeded and chopped)
• 2 tablespoons, garlic (chopped)
• ¼ cup, white wine vinegar
• 2 teaspoons, dried oregano
• ½ cup, pimiento-stuffed green olives

• 2 tablespoons, sugar
• Salt and pepper, to taste
• 2 tablespoons, fresh parsley (chopped)
• 2 cups, orzo pasta (cooked)
• ¼ cup, Parmesan or Asiago cheese (grated)
• 1 tablespoon, lemon zest
• 1 tablespoon, olive oil

Preparation

Flavor the chops with the salt and pepper, and sprinkle flour over them. In a pan, heat the olive oil and add the chops to it. Cook them for 5-7 minutes and then place them aside. Add the onions to the same pan and sauté them for 3 minutes. Stir in the garlic and raisins and sauté for another minute.

Fill the pan with the marsala wine, and add the tomatoes, chicken broth, vinegar, sugar, and oregano, to it. Return the chops to the pan and cover it with a lid. Reduce the heat to medium low and let the mixture simmer for 10-15 minutes. Add the capers and olives to it. Boil the orzo pasta and then drain excess water.

Transfer it to another bowl and stir in the olive oil, along with a pinch of the salt and pepper. Arrange the pork chops gravy in this bowl and garnish it with the parsley and lemon zest, before serving.

Ingredients

• 1 pound, pasta (cooked and drained)
• ¼ cup, extra virgin olive oil
• 3 tablespoons, capers (drained)
• ,1 small onion (chopped)
• 1 cup, whipped cream
• ¼ pound, smoked salmon (chopped)
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese

Preparation

Add water to a large vessel. When it starts to boil, put the pasta into the vessel and cook till it turn al dente. Drain the excess water. In a frying pan, heat the oil over medium heat.

Add the onions and sauté them for 1-2 minutes. Put the smoked salmon into the pan and fry it until it turns translucent. Pour the cream into the pan; add the capers, salt, and pepper, too. Now, add the cooked pasta to the mixture and toss well. Before serving this, garnish it with the freshly grated Parmesan cheese.