But first, what the heck are capers anyway? Are they a plant, an animal, do they live on land or in the sea? Hmmm, well according to Wikipedia.org ....
“a Caper (Capparis spinosa L.) is a biennial spiny shrub that bears rounded,rather fleshy leaves and big pinkish-white flowers. Native to the Greek archipelagos, it grows wild on walls or in rocky coastal areas throughout the Mediterranean region. It is best known for its edible buds and fruit which are usually consumed pickled.”Of course I’ve seen them sprinkled over gravlox (smoked salmon), but that’s about it, until I discovered a number of Donna Hay recipes (particularly some of her pastas) that included this little, but pungent bud.
But back to my Spaghetti Puttanesca…lots of Kalamata olives, anchovies and capers make this a very salty sauce, but you don’t need a lot to give the pasta flavor. I used multigrain spaghetti, because I’m watching the type of carbs I eat now that I’m following
theSouth Beach Diet (at least Phase 2) and it was delicious.
Of course, even though I cut the recipe in half, there’s enough left over for an army, so for breakfast we’ll be having a Puttanesca frittata. I can’t wait.
Related links: Food and Drink recipes Weekend Herb Blogging South Beach Diet