bonappetit4.8
Lemony Pasta Salad With Crisped Capers
A bright and punchy side that's as good enjoyed right away, after a few hours, or even chilled.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●pan
- ●bowl
📝 Preparation Steps
1
Cook 12 oz. medium pasta (such as gemelli or fusilli) in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold running water to remove excess starch.
. medium pasta (such as gemelli or fusilli)12 oz. (or more) fresh lemon juice3 Tbsp
2
Meanwhile, heat ½ cup extra-virgin olive oil in a skillet over medium-high. Add 3 Tbsp. pine nuts and 2 Tbsp. drained capers; cook, stirring often, until nuts are golden brown and capers are crisp, about ⏱️ 3 minutes. Using a slotted spoon, transfer fried nuts and capers to paper towels and let drain.
. pine nuts3 Tbsp. (or more) fresh lemon juice3 Tbsp. drained capers, divided4 Tbsp
3
Add 1 large onion, thinly sliced, and 4 garlic cloves, finely chopped, to same pan and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Stir to combine, then cook, stirring often, until onion starts to soften and garlic is fragrant, about ⏱️ 3 minutes. Add 2 Tbsp. double-concentrated tomato paste and ½ tsp. crushed red pepper flakes and cook, stirring occasionally, until tomato paste is slightly darkened in color, about ⏱️ 4 minutes. Transfer onion mixture to a large bowl and let cool 5–⏱️ 10 minutes.
large onion, thinly sliced1. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp. (or more) fresh lemon juice3 Tbsp. double-concentrated tomato paste2 Tbsp
4
Add pasta, 1 bunch parsley, leaves and tender stems coarsely chopped, ½ cup Castelvetrano olives, pitted, smashed, halved, ½ cup chopped oil-packed sun-dried tomatoes, 2–3 tsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, and remaining 2 Tbsp. drained capers to onion mixture and toss to combine. Taste and add more lemon juice and season with more salt if needed.
bunch parsley, leaves and tender stems coarsely chopped1–3 tsp. finely grated lemon zest2. (or more) fresh lemon juice3 Tbsp. drained capers, divided4 Tbsplarge onion, thinly sliced1
5
To serve, top pasta salad with fried pine nuts and capers. Sprinkle with more red pepper flakes and drizzle with oil. Do ahead: Pasta can be cooked 3 days ahead; transfer to an airtight container and chill. Pine nuts and capers can be fried 1 day ahead; store airtight at room temperature separately. Salad (without toppings) can be assembled ⏱️ 8 hours ahead; cover and chill.
. pine nuts3 Tbsp. (or more) fresh lemon juice3 Tbsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...