-
1
In a large skillet, heat the olive oil.
-
2
In a small bowl, toss the capers with the cornstarch and transfer to a sieve; shake off the excess cornstarch.
-
3
Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan, until the capers are crispy and golden, about 3 minutes.
-
4
Drain the capers, reserving 2 tablespoons of the oil in the skillet.
-
5
Spread the capers on a paper towel-lined plate.
-
6
Add the anchovies and garlic to the skillet and cook over high heat, stirring, until the garlic is golden and the anchovies dissolve, about 3 minutes.
-
7
Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute.
-
8
Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes; stir in the basil.
-
9
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
-
10
Drain, reserving 1/2 cup of the cooking water.
-
11
Return the pasta to the pot along with the water and pour the sauce on top.
-
12
Toss over high heat just until the sauce is thickened, about 2 minutes.
-
13
Serve the pasta in bowls, garnished with the crispy capers.
-
14
Pass the grated cheese at the table.
-
15
A Light Chardonnay: 2007 Terres Dorees Beaujolais Blanc will be a great addition to the meal, as well as, garlic breadsticks & a salad of greens.
-
16
Enjoy!
