First course / Pasta
A simple, fragrant pasta inspired by southern Italian pantry cooking: thick bigoli are tossed with briny Pantelleria capers, garlic, oregano, lemon, chili, olive oil, and crisp breadcrumbs for a bold, savory finish.
Recipe video
Place the capers in a small bowl, cover with cold water, and soak for 10 minutes to remove excess salt.
Drain the capers, rinse them well, then pat them dry with kitchen paper.
Finely chop half of the capers and leave the rest whole for texture.
Warm 25 g / 0.9 oz olive oil in a small pan, add the breadcrumbs, and toast over medium heat for 3–4 minutes until golden.
Stir half the oregano and a little lemon zest into the breadcrumbs, then transfer them to a bowl.
Bring a large pot of water to a boil, add the coarse salt, and cook the bigoli until just al dente.
While the pasta cooks, gently warm the remaining olive oil in a wide pan with sliced garlic and chili flakes.
When the garlic is pale gold, add the chopped and whole capers, then cook for 1 minute to perfume the oil.
Add 120 g / 4.2 oz pasta water to the pan and swirl to create a light emulsion.
Transfer the bigoli directly into the pan and toss for 1–2 minutes, adding more pasta water if needed.
Turn off the heat, add lemon juice, parsley, black pepper, and the remaining oregano.
Serve immediately with the toasted oregano breadcrumbs and extra lemon zest on top.
