A pantry pasta recipe with artichokes, capers and toasted breadcrumbs
I’m a big fan of salt and savoriness, so it’s no surprise I love brined things. Brining infuses food with extra flavor and also helps to preserve it, which is why items like marinated artichoke hearts and capers deserve room on your pantry shelves. And while you’re there, grab a box of pasta and some breadcrumbs and you’re ready to cook this recipe.
You’ll start by making some seasoned panko breadcrumbs. Sure, you could use any pre-seasoned breadcrumbs that you might have on hand, but I like to buy plain ones because they are more versatile and then I can season them as I see fit. In this recipe, we toast panko, Italian seasoning and garlic powder in some olive oil until golden. The breadcrumbs add a nice crunchy topping to the pasta, but to be honest, they’re so good I would eat them sprinkled on just about anything.
The sauce for the pasta, if you can call it that, begins with sauteed artichokes and capers. I like nonpareil capers mostly because I think their small size makes them cute, but they also offer the best flavor and texture. Any capers you have around will work in this recipe. Since the artichoke brine is already full of flavor, some of it is added to the pan along with a spoonful of honey, for balance.
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You might notice that I didn’t add salt outside of boiling the pasta and a pinch with the breadcrumbs. That’s not a mistake. The artichokes and capers contain plenty of salt already, and I found this recipe to be perfectly seasoned, so be careful about going on autopilot and accidentally ending up with an overly salty dish.
Make Ahead: The toasted panko can be prepared and stored in an airtight container at room temperature for up to 3 days.
Storage Notes: Leftover pasta can be refrigerated for up to 4 days.
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