Pappardelle with Pronto Rosso Paste
Serves 2
Pappardelle with pronto rosso paste Photo: supplied
Ingredients
- 3 bundles of Pappardelle (use any desired shape)
- 3 Tbsp Pronto Rosso paste
- 3 Tbsp capers, drained
- 2 Tbsp pine nuts, toasted
- 3 slices prosciutto (optional)
- Extra virgin olive oil
- Parmigiano Reggiano, shaved or grated
Method
Bring a large pot of salted water to the boil.
While you are waiting for that to boil, pat the capers dry with a paper towel and heat approx. 1-2 tbsp of olive oil in a frying pan.
Fry the drained capers on a reasonably high heat until they start to become crisp.
Cook the pasta according to instructions and drain, reserving a tablespoon of the pasta water.
Use this to dilute the pronto rosso paste. Toast the pinenuts in a pan on medium heat until fragrant and golden.
Toss the diluted paste into the hot pasta, along with the capers and pinenuts.
Top with the prosciutto (if using) and Parmigiano Reggiano.
