Sun-Dried Tomato Pasta With Crispy Capers by Emma Laperruque - Recipe Print View

Set a large pot of water over high heat to come to a boil. Meanwhile, in a large bowl, use a fork to mash the minced tomatoes into the cream cheese, until the cream cheese is rosy. Set a small skillet over medium heat and add 2 tablespoons of tomato oil. Add the capers and cook, stirring once or twice, for 2 to 4 minutes, until they’re puffed and starting to brown. Turn off the heat, then use a fork to transfer them to a towel–lined plate. When the water is boiling, generously season it with salt. Add the pasta and cook according to the package directions until al dente. Just before the pasta is done, scoop out about 1 cup of pasta water. While stirring with a fork, pour ¼ cup of pasta water into the tomato cream cheese. Use tongs to add the pasta and toss to coat, adding more pasta water to sight (about ⅓ cup for me) until the consistency is where you want it, keeping in mind that it will thicken as it cools. Season to taste with salt. Divide the pasta between two shallow bowls or plates and evenly top with the fried capers, plus black pepper or red pepper flakes if you’d like.