This recipe for Sicilian Pesto Pasta is so simple that it comes together in under 30 minutes. It is fresh, it is lively, and it is delicious.
Pair it with one of my Mediterranean Appetizers or Mediterranean Salads for a complete meal.
Table of Contents
Ingredients
For this recipe, you will need:
- Pasta: Linguine or Tagliatelle will work nicely. But you can use whatever you have on hand.
- Pesto: You need to prepare a portion of Sicilian Pesto for this recipe. But you know, you can also make this recipe with my Walnut Basil Pesto too.
- Capers: Briny and salty, they basically act like a salty finishing touch to this dish. If you’re not a fan of capers, you can omit them, or try chopped green olives instead.
- Breadcrumbs: Use regular, unseasoned breadcrumbs. Panko breadcrumbs won’t work here.
Refer to the recipe card at the bottom of this post for the full list of ingredients and quantities.
Method
Step 1. Boil Pasta. In a large pot with salted water, boil pasta as per package instructions. If you are using fresh pasta, make sure to taste and check the doneness of your pasta. Fresh pasta can overcook quite easily.
Step 2. Prepare the Garnish. While your pasta is boiling, prepare the garnish. In a small frying pan on medium heat, add olive oil and then capers. Fry the capers for 3-4 minutes. Add breadcrumbs, toss and continue to fry for 2-3 more minutes You’re looking for a nice and toasty mixture.
Step 3. Add Parsley and Lemon Zest. Remove frying pan from heat, add parsley and lemon zest. Stir to combine. Set aside.
Step 4. Dress Pasta. When your pasta is ready, drain it in a sieve and reserve one cup of water. Return drained pasta to the pot and add the Sicilian pesto. Toss vigorously to combine. Use the reserved pasta water to loosen up the sauce to your desired consistency.
Step 5. Plate and Garnish. Plate pasta, add your fried caper and breadcrumb topping and serve with a wedge of lemon.
Substitutions and Variations
As with any pasta dish, I encourage you to experiment and make it your own. Here are a few simple switches you can make:
- Swap out the parsley for basil
- If you’re not sure about the capers, omit them. The fried breadcrumb mix is delicious on its own.
- Grilled shrimp or calamari will turn this into a hearty and satisfying meal
Storage
Leftover pasta should be refrigerated for no more than a day or two. Personally I do not recommend refrigerating cooked pasta as it will turn gummy and mushy, but that’s a personal choice.
Other Main Dish Recipes
If you make this Easy and Fast Sicilian Pesto Pasta with Fried Capers or any other main dish recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Linguine with Sicilian Pesto
Ingredients
- 1 lb Linguine – Dry or fresh
- 1½ cups Sicilian Pesto
Topping/Garnish
- 1 tablespoon Olive Oil
- 3 tablespoon Capers
- ¼ cup Breadcrumbs
- 2 tablespoon Parsley (finely chopped)
- 1 tablespoon Lemon zest
- Juice of lemon to taste
Instructions
- You will need a portion of Sicilian Pesto for this recipe.
- Boil Pasta. In a large pot with salted water, boil 1 lb Linguine per package instructions.
- Prepare Garnish. While your pasta is boiling, prepare the garnish. In a small frying pan on medium heat, add 1 tablespoon Olive Oil and then 3 tablespoon Capers. Fry the capers for 3-4 minutes. Add ¼ cup Breadcrumbs, toss and continue to fry for 2-3 more minutes. You're looking for a nice and toasty mixture.
- Season Garnish. Remove frying pan from heat, add 2 tablespoon Parsley (finely chopped) and 1 tablespoon Lemon zest. Stir to combine. Set aside.
- Toss Pasta with Prepared Pesto. When your pasta is ready, drain it in a sieve and reserve one cup of water. Return drained pasta to the pot and add the 1½ cups Sicilian Pesto. Toss vigorously to combine. Use the reserved pasta water to loosen up the sauce to your desired consistency.
- Plate and Garnish. Plate pasta, add your fried caper and breadcrumb topping and serve with a wedge of lemon.
Notes
- Pasta: Linguine or Tagliatelle will work nicely. But you can use whatever you have on hand.
- Pesto: You need to prepare a portion of Sicilian Pesto for this recipe. But you know, you can also make this recipe with my Walnut Basil Pesto too.
- Capers: Briny and salty, they basically act like a salty finishing touch to this dish. If you’re not a fan of capers, you can omit them, or try chopped green olives instead.
- Breadcrumbs: Use regular, unseasoned breadcrumbs. Panko breadcrumbs won’t work here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
