Lemon-Caper Paccheri with Parmigiano-Reggiano
Popular in Campania and elsewhere in southern Italy, paccheri is a large tubular pasta that is equally delicious stuffed or served with a rich sauce. If you can’t find it, substitute another hollow pasta like rigatoni or cannelloni.
Ingredients
- Kosher salt and freshly ground pepper
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 12 garlic cloves, thinly sliced
- 1/4 cup (2 oz./60 g) capers, plus 2 Tbs. of their brine
- 1/4 cup (2 fl. oz./60 ml) fresh lemon juice
- 10 Tbs. (5 oz./150 g) unsalted butter, preferably European style, cubed
- 1 lb. (500 g) dried paccheri
- 1 1/2 cups (6 oz./185 g) grated Parmigiano-Reggiano cheese, plus more for serving
- Grated lemon zest for serving
- Capers or caperberries for serving
- Chopped fresh flat-leaf parsley for garnish
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Directions
Bring a large pot two-thirds full of salted water to a boil over high heat.
Meanwhile, in a large saucepan over medium heat, warm the olive oil. Add the garlic and cook, stirring frequently, until softened and golden, about 2 minutes.
Add the capers and their brine and the lemon juice and cook, stirring occasionally, for 3 minutes. Add 5 Tbs. (2 1/2 oz./75 g) of the butter and increase the heat to medium-high. Bring the mixture to a vigorous simmer and season with a few grinds of pepper. Remove from the heat and set aside.
Add the pasta to the pot and cook until not very al dente, 2 to 3 minutes less than the packaging instructions.
Just before the pasta is done, return the saucepan to medium-high heat. Using a large slotted spoon or skimmer, transfer the pasta directly to the saucepan, reserving the pasta cooking water. Add the remaining 5 Tbs. (2 1/2 oz./75 g) butter, the Parmigiano-Reggiano and 1/2 cup (4 fl. oz./125 ml) of the pasta water. Cook, swirling the pan and tossing the ingredients, slowly adding up to another 1/2 cup (4 fl. oz./125 ml) of the pasta water, until the pasta is thoroughly coated and the sauce is very silky. Season with more salt and plenty of pepper.
Transfer the mixture to a serving platter and top with lemon zest and capers. Sprinkle with Parmigiano-Reggiano, garnish with parsley and serve immediately. Serves 6.
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