Tonnarelli with Caper Pesto Recipe

Name: Tonnarelli with Caper Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 2 large garlic cloves; 1/4 cup chopped peeled tomatoes; 1 1/2 tablespoons capers in salt, rinsed and patted dry (see Note); 1 cup loosely packed fresh flat-leaf parsley leaves; 1/4 cup loosely packed fresh oregano leaves (see Note); 1 tablespoon good-quality red wine vinegar; Kosher salt; 1/2 pound imported dried tonnarelli, linguine or spaghettini; 1/2 cup freshly grated Pecorino Romano cheese (optional)

Servings: persons

1/4 cup extra-virgin olive oil
2 large garlic cloves
1/4 cup chopped peeled tomatoes
1 1/2 tablespoons capers in salt, rinsed and patted dry (see Note)
1 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh oregano leaves (see Note)
1 tablespoon good-quality red wine vinegar
Kosher salt
1/2 pound imported dried tonnarelli, linguine or spaghettini
1/2 cup freshly grated Pecorino Romano cheese (optional)

1
Fill a stockpot with 6 quarts of water, cover and bring to a boil.
2
In a small saucepan, combine the olive oil with the garlic and bring to a boil, cooking briskly until the garlic is golden.
3
Remove from the heat and let cool; swirl the pan to hasten the cooling.
4
Transfer the garlic and oil to a blender or mini-processor.
5
Add the tomato pulp and the capers and pulse until chopped.
6
Add the parsley and oregano and pulse until chunky, then add the vinegar.
7
Add 3 1/2 tablespoons salt to the boiling water and add the tonnarelli.
8
Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
9
Drain the tonnarelli, reserving 1/2 cup of the pasta water.
10
Toss the pasta with the caper paste.
11
If the linguine is dry, add some of the pasta water, 1 tablespoon at a time.
12
Garnish with Pecorino Romano cheese if desired and serve immediately.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 2 large garlic cloves, 1/4 cup chopped peeled tomatoes, 1 1/2 tablespoons capers in salt, rinsed and patted dry (see Note), and more.

Yes, Tonnarelli with Caper Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tonnarelli with Caper Pesto

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