RECIPE: Caper Pastas
So you were gifted our Smoked Salmon gift basket. Have any capers left over? Wondering what to do with them? Well we suggest a delicious caper pasta dish!
Jeff's Garden Capers are picked from wild caper bushes from Morocco and Turkey, where this plant thrives in the arid landscape. The bush's flower buds are pickled for a distinctive salty and slightly briny flavor.
Here is a recipe for Pasta Nicoise from Jeff's Garden for their capers.
Prep Time: 15 min
Total Time: 1 hr 15 min
1/4 lb. fresh green beans, sliced diagonally into 1-inch pieces, lightly steamed
1/4 c. Jeff’s Garden Organic Pitted Greek Kalamata Olives
1/2 c. red onion, chopped
1/2 c. flat leaf parsley, minced
1 Tbsp. Jeff’s Garden Organic Imported Non-Pareil Capers
16 cherry tomatoes, halved
1 garlic clove, minced
2 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 tsp. Dijon mustard
1 Tbsp. fresh oregano, minced
2- 6.5 oz. cans water-packed tuna, drained and flaked
1 lb. rotini (corkscrew pasta)
Combine green beans, olives, onion, parsley, capers and tomatoes in a large bowl. Combine garlic, olive oil, vinegar, mustard and oregano in a small jar and shake well. Pour dressing over vegetables and toss well. Let marinate in refrigerator for 1 hour.
Cook rotini according to package directions. Rinse and drain well. Toss warm pasta with tuna and marinated vegetables. Serve immediately.
The original recipe can be found on Jeff's Garden's website HERE.
There are many other caper pasta recipes out there. Here are a few we found that looked amazing:
- Pasta With Tomatoes, Capers, Olives and Breadcrumbs from NYT Cooking
- Bucatini With Olive-Caper Sauce from Food Network
- Lemon Butter Pasta With Artichokes and Capers from Tori Avey
- Puttanesca Sauce With Fried Capers Over Linguine from Vegetarian Times
- Cherry Tomato and Caper Spaghetti from BBC Good Food