One-Pan Garlic and Caper Spaghetti
4
10-15 minutes
15-20 minutes
A beautiful savory one-pot pasta meal.
Ingredients
- ¼ cup olive oil
- 6 garlic cloves, thinly sliced
- 3 Tbsp capers
- ¼ tsp Black Urfa Chili
- 1 sprig thyme, plus leaves for garnish, or 1 tsp Flowering Hyssop Thyme
- 4 cups chicken stock
- ½ cup water
- 2 Tbsp caper brine
- 1 pound spaghetti
- Kosher salt, to taste
- Toasted breadcrumbs, for garnish
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.
Divide between bowls and garnish with thyme leaves and breadcrumbs, then serve.