|Look at my ears! No one can resist my floppy ears!|
Last weekend, I made a fettuccine dish and didn't use up all of my fresh pasta. I saw this recipe for Fettuccine with Tomatoes and Crispy Capers in the most recent issue of Food & Wine. I've made a dish with fried capers as a garnish before and they're really awesome. They crisp very nicely, but retain their tanginess.
The original recipe didn't call for sundried tomatoes, but I thought they would be a good addition. I used enough fresh pasta for two people and the vegetable and meat amounts for a full recipe. I omitted the anchovies.
This dish was quick, simple, and really really good. The simple addition of some crushed red pepper made the prosciutto taste almost like capicola ham. This dish was pretty quick to make because there wasn't much chopping and the tomatoes and garlic don't cook for very long. The most labor intensive part of the meal was frying the capers, which isn't very complicated.