Jun 06 2010
I made this dish for my family when I went home to Niagara to visit. They all loved it and my nephew was silent during dinner, which I heard was a rarity and a sign that he loved what he was eating. The recipe stemmed from a jar of capers that I found in my mom’s fridge and when I found the red peppers in her pantry, it pretty much made it myself. The capers were a bit too much for many in the crowd around the table so if you don’t have a lot of people who like them, you may want to only use half a jar.
I also really like to overcook my pasta and do so on purpose every time I cook it. With this one though, you have to drain the pasta when it’s just el dente, or even a bit before if you don’t have the same overcooked preference that I do. But because you’ll be cooking it longer in the skillet too, you don’t want to overcook it when you don’t mean to.
All in all, it’s a delicious meal and brings itself together quite easily! I’ll definitely make it again. I can only hope my own kids (who weren’t with me), like it as much as my nephew did!