Over the past couple of years I have eaten my fair share of capers and these little buds of salty goodness are fantastic for dolling up any dish. Simple food is what it is about on the farm and this easy to make pasta dish is perfect for lunch or dinner. The boldness of both the capers and lemon really make this dish dance.
If you are wondering why I would even have capers. Well, let me start by telling you that they are local – yes they are grown in Queensland. They have also won awards for their superior quality. I might be boasting here but they are from my parents farm – Bunya Red Farm. I have learnt a lot about capers over the past few years, plus put in some hard work with planting, picking and of course recipe testing.
This season is coming to a close as the weather gets cooler but my folks still have capers and caperberries ready to post. Go and check out their site and say hello.
- 500g spaghetti, cooked
- 2 tbsp olive oil
- 100g butter
- 1 brown onion, finely sliced
- 1 clove of garlic, finely diced
- 2 red chillies, finely sliced (optional - replace with a little red capsicum)
- 50g capers in salt
- 1 lemon, zested and juiced
- salt and pepper
- spring onions/parsley finely chopped as garnish
- In a large deep frypan heat the olive oil over medium heat and cook the onions until they soften continuously stirring.
- Add the butter and garlic and cook until the butter has melted and the garlic is fragrant.
- Add the chilli and capers (be sure to soak the capers in water to wash all the salt off them before using) stir for 30 seconds to heat and then add the lemon zest and juice.
- Quickly add the pasta and coat in the buttery sauce in the pan.
- Season with a little salt and plenty of pepper. Garnish with spring onions or flat leaf parsley.
- Serve immediately.