Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 6 people
Estimated cost per serve is 1.84 dollar
Difficulty level: 2 out of 4
6 Ingredients
Number of servings
6
- 500grams dried rigatoni
- 120grams unsalted butter
- 1/2 cup drained capers
- 1teaspoons freshly cracked black pepper
- 100grams parmesan, finely grated
- 120grams baby rocket leaves
Description
The traditional salt-and-pepper flavour of cacio e pepe is elevated with fresh rocket and salty capers in this beautiful weeknight pasta recipe.
Method
Step 1 of 4
Bring a large saucepan of water to the boil. Add pasta and cook for 8 minutes or until tender. Drain pasta, reserving ⅔ cup cooking liquid.
Step 2 of 4
Melt butter in a large saucepan over medium heat. Add capers and 1 tsp black cracked pepper and cook, swirling, for 3 minutes or until butter begins to bubble. Add half of the reserved cooking liquid and bring back to a simmer. Add pasta and remaining cooking liquid to loosen. Reduce heat to low and add three-quarters of the parmesan, stirring and tossing to emulsify.
Step 3 of 4
Remove the pan from the heat and fold through half of the rocket.
Step 4 of 4
To serve, divide pasta among bowls. Top with remaining rocket and parmesan.
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