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TO FRY CAPERS:
Drain and rinse, dry the capers. Heat 2 tbsp of oil on medium high in a skillet until oil is hot, add capers for 10-15 seconds until they pop open, remove from oil on a paper towel, set aside.
PASTA:
Whisk the olive oil, Parmigiano Reggiano and lemon juice in a large bowl to blend. Drain cook past, reserving a cup of cooking water. Toss the pasta with lemon sauce along with cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper then stir in basil, lemon zest and capers. Serve hot |
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