Lemon Caper Pappardelle with Parmesan
If there is a golden rule that comes out of cooking in Italy, it's keep it simple and use the best ingredients of the season. This pasta dish epitomizes that philosophy. The pasta should always be the star of the show, with the other ingredients complementing it. This dish was inspired by time I spent in the kitchen with Marietta - Umberto Menghi's sister - at Villa Delia in Tuscany. Fresh herbs and produce brought in from the garden every morning, olive oil, wine from the property... how can one not be influenced?
Ingredients
1 lb pappardelle noodles (the best quality you can find)
1 tbsp sea salt
3/4 cup extra virgin olive oil
1/3 cup capers
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
Directions
Bring 4 quarts (4 L) of water and 1 tbsp sea salt to a boil in a large pot. Add the pasta and cook until al dente. Drain, letting water cling to the pasta. In a bowl, combine the olive oil, capers, zest, juice, salt and pepper. Toss the pasta back in the pot with the lemon caper mixture. Place in individual bowls and generously sprinkle the cheese on top of each serving.
Serves 6