Tagliatelle with Pork Ragù and Capers

Cooking method

1. Step 1:

   

   How do you make pasta with capers? Gather your ingredients. In place of tagliatelle you can use any pasta shape — shells, farfalle, fusilli, penne, rigatoni, linguine, fettuccine, and so on — and durum-wheat pasta is best here. Use ground pork or beef, and pick whatever herbs you like: parsley, dill, or basil.

2. Step 2:

   

   Heat the vegetable oil in a skillet, then sauté the diced onion until soft, about 5–7 minutes. Add the finely chopped garlic and keep cooking until it's fragrant.

3. Step 3:

   

   Add the ground pork to the onion and garlic, stir, and cook until the meat juices have fully cooked off, then keep cooking another 5 minutes so the meat browns a little. Stir and break it up with a wooden spoon as you go so it doesn't clump.

4. Step 4:

   

   Add the tomato paste. If it's very thick, splash in a little water. Season the meat with salt and pepper to taste, stir well, and cook another 2–3 minutes.

5. Step 5:

   

   Pour the water into a pot and set it over the heat. Pasta needs plenty of water, so use a big enough pot. When it boils, salt it lightly, add the pasta, and cook it uncovered until al dente.

6. Step 6:

   

   Drain the hot pasta in a colander and let the excess water run off. Toss the tagliatelle into the skillet with the meat sauce and mix thoroughly so the sauce coats the pasta evenly. Taste, add salt if needed, and toss again.

7. Step 7:

   

   Plate the hot pasta, scatter the capers on top, sprinkle with freshly ground black pepper or your favorite seasonings, garnish with herbs, and serve right away while it's still hot.