Pantelleria Pasta

This wonderful little island is the caper capital of the world. Capers are bottled, eaten from the jar, salted and made into a pate. Of course it's used on pasta, among other things.

Pasta
Jar of caper pate*
Ground almonds

In a pan slowly toast the ground almonds over a low heat. Cook your pasta (al dente students!) drain and throw back in that hot pot. Mix your caper pate throughout. Serve with the toasted ground almonds sprinkled over the top like it were cheese.

Because on Pantelleria water is more sacred than olive oil, the only difference in Pantelleria is they may not throw it back in the pot and dirty that with the caper pate. That would create another dish to clean and they don't have much water there.

*Don't have caper pate in your local market? No problem. Get ajar of capers, one clove of garlic and a little olive pil and processes into a thick paste. Buon appetito bella.