Ingredients
- 12 oz medium pasta such as gemelli or fusilli
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more for pasta water
½ cup extra-virgin olive oil plus more to drizzle- 3 tablespoons pine nuts
- 4 tablespoons drained capers divided
- 1 large onion thinly sliced
- 4 garlic cloves finely chopped
- 2 tablespoons double-concentrated tomato paste
- ½ teaspoon crushed red pepper plus more to serve
- 1 bunch parsley leaves and tender stems coarsely chopped
- ½ cup Castelvetrano olives pitted, smashed and halved
- ½ cup chopped oil-packed sun-dried tomatoes
- 2 teaspoons finely grated lemon zest use 2–3 teaspoons to taste for the base recipe
- 3 tablespoons fresh lemon juice plus more to taste
Instructions
- Cook the pasta in boiling salted water until al dente. Drain and rinse briefly under cold running water to remove excess starch.
- Meanwhile, heat the oil in a skillet over medium-high heat. Add the pine nuts and half the capers. Cook for about 3 minutes, stirring, until the nuts are golden and capers crisp. Lift out with a slotted spoon and drain on paper towels, keeping the oil in the pan.
- Add the onion and garlic to the skillet with the measured salt. Cook for about 3 minutes, stirring until the onion begins to soften. Add the tomato paste and pepper flakes and stir for about 4 minutes, until the paste darkens. Transfer to a large bowl and cool for 5–10 minutes.
- Toss in the pasta, parsley, olives, sun-dried tomatoes, lemon zest and juice, and remaining capers. Taste and add more lemon or salt if needed.
- Finish with the fried pine nuts and capers, extra pepper flakes and a drizzle of oil.
Notes
Makes 4–6 servings; the serving adjustment starts at 6.
The fried capers go on at the end; the unfried half is tossed through the salad.
