I rarely make pasta much to Fred’s demise. There was a recipe in the food section of the NYTimes this past week which compelled me to try a pasta as a side dish. I didn’t follow the recipe but used it for creativity. Definitely making this again.
- 2 lemons thinly sliced
- 2 tbsp capers
- 2 shallots thinly sliced (or half a sweet onion)
- spaghetti or bucatini (3/4 of a box)
- feta cheese (I prefer french feta)
Saute the onions/shallots in a pan in olive oil. Add the lemons and continue to saute until both the onions and lemons are caramelized. Then add the capers. This can now sit on the stove until you are ready to serve it. I warmed this up later and added a bit more olive oil and a tab of butter before pouring over the pasta.
Boil the pasta and strain. Add the lemon mixture, crumbled feta, a bit of sea salt, toss and serve. It is so simple and so good.