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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, heat the olive oil. | 2. In a small bowl, toss the capers with the cornstarch and transfer to a sieve; shake off the excess cornstarch. | 3. Add the coated capers to the oil and fry over high heat, tilting and gently shaking the pan, until the capers are crispy and golden, about 3 minutes. | 4. Drain the capers, reserving 2 tablespoons of the oil in the skillet. | 5. Spread the capers on a paper towel–lined plate. | 6. Add the anchovies and garlic to the skillet and cook over high heat, stirring, until the garlic is golden and the anchovies dissolve, about 3 minutes. | 7. Add the prosciutto, separating the ribbons, and cook until lightly browned, about 1 minute. | 8. Add the tomatoes and crushed red pepper and cook just until the tomatoes begin to break down, about 3 minutes; stir in the basil. | 9. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. | 10. Drain, reserving 1/2 cup of the cooking water. | 11. Return the pasta to the pot along with the water and pour the sauce on top. | 12. Toss over high heat just until the sauce is thickened, about 2 minutes. | 13. Serve the pasta in bowls, garnished with the crispy capers. | 14. Pass the grated cheese at the table. | 15. A Light Chardonnay: 2007 Terres Dorées Beaujolais Blanc will be a great addition to the meal, as well as, garlic breadsticks & a salad of greens. | 16. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
extra virgin olive oil	1/2	cup		50.4333	0.0	11.22	0.2833
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958
cornstarch	1/4	cup		121.92	29.2064	0.0832	0.016
oil	4	anchovies	chopped	-	-	-	-
garlic clove	2		sliced	50.4333	0.0	11.22	0.2833
prosciutto	2	ounces	sliced cut	50.4333	0.0	11.22	0.2833
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
red pepper flake	1/2	teaspoon	crushed	50.4333	0.0	11.22	0.2833
basil	1	tablespoon	sliced	0.6095	0.0702	0.0835	0.017
fettuccine	1			28.066	3.9689	1.7577	0.7654
parmigiano reggiano cheese			grated	50.4333	0.0	11.22	0.2833

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.