Pasta with Capers, Garlic and Toasted Breadcrumbs
You get a lot of flavor with this effortless pasta dish made with juicy capers and golden breadcrumbs crisped in olive oil.
- 10 ounces dry spaghetti (300 grams)
- 4 tablespoons capers rinsed
- 1 garlic clove finely chopped
- ½ cup white wine
- ⅓ cup olive oil
- 6 tablespoons breadcrumbs I used whole-wheat
- 3 tablespoons chopped parsley
- salt and pepper
Boil the spaghetti according to directions.
While the spaghetti is boiling, heat the olive oil in a pan over medium heat.
Sauté the garlic for one minute.
Add the capers and parsley and sauté for one more minute and then add the wine and stir until evaporated.
Add the bread crumbs and continue sautéing until breadcrumbs are golden about another minute.
Drain the pasta and add it back to the pot and pour over the sauce and mix well until pasta is well coated.
Serve with freshly ground pepper and salt as need and fresh chopped parsley.