Pasta with capers

Simple and very tasty, for dinner, for every day! Pasta with capers is a very light dish in itself, but the combination of ingredients is fantastic. And by supplementing such pasta with a glass of good red wine, you can create a cozy Italian atmosphere at home in the evening.

Nick

Recipe author

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Composition / ingredients

servings:

Tagliatelle

150

Water

2.5

Onion

Garlic

Minced pork

500

Tomato paste

Capers

Parsley

to taste

Pepper

to taste

Salt

to taste

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 45 % 5 g

Carbohydrates 27 % 3 g

70 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1h

Step 1:
How to make pasta with capers? Prepare all ingredients. Instead of tagliatelle, you can choose any other pasta: shells, farfalle, fusilli, penne, rigatoni, linguini, fettuccini and other varieties of pasta. It is also better to use durum wheat pasta for this dish. Minced meat is better to use pork or beef. Greens can also be chosen according to your taste: parsley, dill, basil.
Step 2:
Pour vegetable oil into the pan and let it warm up, and then fry the diced onion in the heated oil until soft for about 5-7 minutes. After that, add the finely chopped garlic and continue to fry until the characteristic garlic flavor appears.
Step 3:
Put the minced meat in a frying pan for onion-garlic frying, mix and fry it until the meat juice is completely evaporated. After that, continue to fry for another 5 minutes, so that the minced meat is slightly fried. During cooking, constantly stir and knead the minced meat with a wooden spatula so that meat lumps do not form.
Step 4:
Then add tomato paste to the pan. If the paste is very thick, you can add a little water. Season the meat filling to taste with salt and pepper, mix everything well and continue to fry for 2-3 minutes.
Step 5:
Pour water into a saucepan and put it on the fire. Please note that the pasta should be cooked in a large amount of water, so take the appropriate pan. When the water boils, add a little salt to it, pour the pasta into the pan and cook the pasta, without closing the pan with a lid, until al dente.
Step 6:
Fold the finished hot pasta into a colander and let the excess liquid drain. When the water drains, toss the tagliatelle into a frying pan with minced tomato meat. Mix all the ingredients thoroughly so that the tomato-meat filling is well distributed between the pasta. Taste the pasta, salt it if necessary and mix again.
Step 7:
Put the hot pasta on plates, put the capers on top, sprinkle with freshly ground black pepper or your favorite spices, garnish with a green salad and serve immediately on the table while the pasta is still hot.

To avoid irritating the mucous membrane of the eyes when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.