Salt-packed capers make this whole wheat spaghetti dish a quick, flavorful weeknight staple.
This recipe is made from ingredients featured in The Great Pantry Makeover
Servings: Serves 4
- 4 Tbsp. salted capers , rinsed, soaked in water for 10 minutes, then drained
- 2 cloves chopped garlic
- 6 anchovy fillets
- 2 cups packed flat-leaf parsley leaves
- 1/2 cup extra-virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 1 pound whole wheat spaghetti
- Freshly ground pepper
Bring a large pot of salted water to a boil. Add spaghetti to pot; cook, stirring frequently the first 3 minutes and then occasionally, until pasta is al dente, about 2 minutes less than recommended on the package. While pasta is cooking, take 1/4 cup pasta water and set aside in a bowl.
Meanwhile, make pesto: Combine capers, garlic, anchovies, and parsley in a blender or food processor. Process, stopping to scrape down the sides as needed until parsley is finely chopped. Add oil in a fine stream, blending until creamy. Transfer sauce to a medium bowl; stir in cheese.
Drain pasta and transfer to a large bowl. Stir reserved pasta water into pesto. Pour sauce over pasta and mix well to combine. Top with pepper and more cheese if desired. Serve immediately.
Printed from Oprah.com on May 25, 2013
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