Linguini with Capers and Parmesan
You’ve gotta love those recipes that can be prepared in 15 minutes flat with ingredients from your pantry and the depths of your refrigerator, and yet can still feel like restaurant quality for adults AND satisfy children. For me, that is this simple recipe for Linguini with Capers and Parmesan.
Inspired by a little commentary in Bon Appetit about weeknight recipes that can be put together in a pinch when you have no fresh produce on hand, this Linguini is the weeknight carb and salt lovers dream. It could also be a simple first course pasta in a traditional Italian dinner or a side to a fabulous meat. You choose. Regardless, it does not require a stocked kitchen to make it.
In fact, I encourage you to simply make a plate for yourself at home one evening. If you so desire, you can share it with significant others and children. Or you can just keep it to yourself. There is just something so wonderful about the capers simmered in oil with shallots and garlic and red pepper combined with some panko browned to perfection. Add in a bit of freshly grated parmesan and you’ve got yourself a delicious little meal in a bowl in minutes.
- 8 oz dried pasta cooked to al dente
- 2 tbsp olive oil
- ½ tsp red pepper flakes
- 2 garlic cloves, minced
- 1 small shallot, minced
- ¼ cup capers
- ⅓ cup panko
- 2 tbsp grated parmesan, plus more to taste
- Cook pasta according to package directions.
- Meanwhile heat olive oil on medium high heat, adding in red pepper flakes, garlic, shallots, and capers. Saute until shallots and garlic are softened and just begin to brown.
- Add in panko and cook until toasty.
- Toss with the pasta and freshly grated parmesan.