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Sicilian Pesto Pasta with Fried Capers

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Sicilian Pesto Pasta with Fried Capers is a vibrant and flavorful dish that beautifully blends the freshness of Sicilian pesto with the crunch of fried capers. The combination of fresh basil, sun-dried tomatoes, garlic, and almonds creates a unique pesto that’s both rich and zesty, while the crispy fried capers add an irresistible salty crunch to every bite. This dish is the perfect balance of textures and flavors, making it ideal for an elegant dinner or a casual meal with friends and family. With its Mediterranean flair, this dish transports you to the sunny shores of Sicily with every bite.

Ingredients

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Here’s everything you need to make Sicilian Pesto Pasta with Fried Capers:

  • For the Pesto:
    • 2 cups fresh basil leaves
    • ½ cup sun-dried tomatoes, drained and chopped
    • ¼ cup almonds (or pine nuts, if preferred)
    • 2 garlic cloves
    • ½ cup extra virgin olive oil
    • ¼ cup grated Parmesan cheese
    • Salt and pepper to taste
    • 1 tablespoon lemon juice (optional for extra brightness)
  • For the Fried Capers:
    • ¼ cup capers, drained and patted dry
    • ¼ cup olive oil for frying
  • For the Pasta:
    • 12 oz pasta (spaghetti, penne, or your favorite type)
    • Salt for the pasta water
    • Fresh basil leaves for garnish (optional)
    • Extra grated Parmesan for serving (optional)

Instructions

Make the Pesto:

  1. Prepare the Ingredients: In a food processor, combine the fresh basil leaves, sun-dried tomatoes, almonds (or pine nuts), garlic, and Parmesan cheese.
  2. Blend: Pulse until the ingredients are finely chopped. With the food processor running, slowly stream in the olive oil until the pesto is smooth and well-combined. Season with salt, pepper, and lemon juice (if using) to taste. Set aside.

Fry the Capers:

  1. Heat the Oil: In a small frying pan, heat ¼ cup of olive oil over medium-high heat.
  2. Fry the Capers: Once the oil is hot, carefully add the capers. Fry them for 2-3 minutes or until they become crispy and pop in the oil. Remove them from the pan and place them on a paper towel to drain excess oil.

Cook the Pasta:

  1. Boil the Pasta: In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining.
  2. Combine Pasta and Pesto: Return the pasta to the pot and add the prepared pesto. Toss the pasta in the pesto, adding reserved pasta water a little at a time to help coat the pasta evenly. You may not need all of the water.

Serve the Pasta:

  1. Plate the Pasta: Divide the pesto pasta between plates.
  2. Top with Fried Capers: Sprinkle the fried capers on top of the pasta for a crunchy, salty finish.
  3. Garnish: Optionally, garnish with fresh basil leaves and extra grated Parmesan.

Equipment

Nutrition

Find it online: https://succulentrecipes.com/sicilian-pesto-pasta-with-fried-capers/