No More Boring Pasta Meals
by Sherinna SchwarzeEver get stuck thinking of new and yummy dishes to make for your family? Well, here's a very simple and easy dish to take you out of your boring pasta dish doldrums. With just a few pantry staples and spices, you can wow your family with a vegetarian friendly dish to excite even the most picky eaters. Wanna make it gluten free? Use our gluten free pastas to serve.
Category
Pasta
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Calories
372
If you love Cacio e Pepe, you will LOVE this simple, savoury, one-pot pasta dish originally by Jake Cohen. Wanna make it gluten free? Shop our protein rich, organic bean pastas here.
Ingredients
- 1/4 cup olive oil
3 garlic cloves, thinly sliced
- 3 Tbsp capers
- 1/4 tsp Black Urfa Chili
- 1 sprig thyme, plus leaves for garnish, or 1 tsp. Flowering Hyssop Thyme
-
2 tsp Purple Stripe Garlic Powder
- 4 cups chicken stock
- 1/2 cup water
- 2 Tbsp caper brine
- 1 pound spaghetti
- Kosher salt, to taste
Toasted breadcrumbs, for garnish (optional if keeping gluten-free)
-
Freshly ground Black Pepper to taste
Directions
- In a 12-inch high-sided skillet, heat the oil over medium heat with garlic. Cook until the garlic is lightly golden, 1 to 2 minutes, then add the capers, Black Urfa Chili and thyme.
Pour in the chicken stock, water and caper brine, and add the spaghetti. Raise the heat to medium-high. Cook until the stock has reduced into a sauce and the pasta is al dente, 12 to 14 minutes. Adjust seasoning with salt and pepper.
Divide between bowls and garnish with thyme leaves and breadcrumbs (if using) and a sprinkle of black pepper, then serve.
Recipe Note
You can also serve with some grated Parmesan or crumbled vegan cheese if you prefer. Enjoy! And please don't forget to leave a rating and comment below if you make this yourself.