This morning I chatted with Annie Mitchell on the Sonrise Morning Show
on Sacred Heart Radio. The subject was capers. Did you know carbonized capers were found in tombs of the ancients? Yes, capers were eaten during Bible days! And today, they’re more popular than ever, especially in one of my faves, this pasta dish!
A wonderful, highly flavorful dish for Lent. This dish supposedly originated in Italy during the late evening when “ladies of the night” developed the dish as a quick and nutritious dinner.
1 pound spaghetti, boiled
4 cups diced tomatoes, about 2# plum tomatoes or grape tomatoes, cut into fourths
1/3 to 1/2 cup coarsely chopped Kalamata olives
2-3 tablespoons drained and rinsed small capers
1 tablespoon garlic, minced
Red pepper flakes to taste – start with 1/4 teaspoon
Anchovy paste to taste – start with 1 rounded teaspoon – we like about 2 teaspoons
Handful fresh parsley, chopped
1/2 cup olive oil
Freshly grated Parmesan to taste
While pasta is boiling, combine tomatoes, olives, capers and garlic. Stir in red pepper flakes, anchovy paste and parsley. Pour olive oil over and mix well.
Drain pasta, pour sauce over, mix gently. Sprinkle with cheese and serve.