I must admit, and maybe it’s the clean crisp autumn air and foliage, but it takes me a while to get into the swing of seasonal cooking in the fall, all I really want to do is to go for long walks and sleep when the cold weather hits.
Sure, I’ll manage to scrounge up something every once in a while and scrape by, but I can’t seem to get excited about squash and pumpkins, probably because I’m not quite over summer’s colourful produce. Like I said, it takes me a while.
In the meantime I tend to fall back on quick meals with simple flavours. I love pasta! It’s easy and versatile enough not to get boring.
This orecchiette with capers and white wine wasn’t planned; it’s one of those meals that come together naturally from riffling through the pantry.
It’s modest – pasta, olive oil, capers and a splash of white wine to boost the flavour.
The sauce sticks generously to the pasta thanks to its distinct domed shape making every bite delightfully tasty.
It goes splendidly well with a heaping of a quick-tossed salad for an easy weeknight meal.
Orecchiette with Capers and White Wine
Adapted from Food & Wine
- 12 oz. (3/4 lb.) dry orecchiette pasta
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 -3 tablespoons small capers, rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon chopped rosemary
- 1/4 teaspoon salt, or to taste
- 1/2 cup dry white wine
- 1/2 cup pasta water
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon butter (I used non-dairy buttery spread)
- Freshly ground pepper to taste
- Cook orecchiette according to package instructions in a large pot of salted water, stir the pot a few times to prevent pasta from sticking together
- Drain pasta and reserve 1/2 cup of the pasta water
- Meanwhile, in a large skillet or saucepan, heat olive oil and add onions and garlic, cook over medium-high heat
- Cook, stirring frequently until onions are tender and fragrant
- Add capers, crushed red pepper, salt, rosemary and cook for another 2 -3 minutes stirring frequently
- Add wine and cook for another minute or so
- Add pasta, along with the reserved pasta water and toss to combine
- Lower heat and cook, stirring frequently until sauce thickens, about 1 -2 minutes
- Add chopped parsley and butter
- Remove from heat when butter has melted
- Serve with freshly ground pepper and enjoy!