Picatta Recipe
Sautéed garlic, sun-dried tomatoes, artichokes, capers, white wine, lemon sauce, served over capellini pasta.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Cook the Capellini
Bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente, usually about 3-4 minutes. Drain and set aside.
Sauce Preparation
- 2
Sauté the Garlic
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant and golden, being careful not to burn it.
- 3
Add Sun-Dried Tomatoes and Artichokes
Stir in the chopped sun-dried tomatoes and quartered artichoke hearts. Cook for another 3-4 minutes, allowing the flavors to meld.
- 4
Incorporate Capers and White Wine
Add the rinsed capers and pour in the white wine. Bring the mixture to a simmer and let it reduce for about 5 minutes.
- 5
Finish with Lemon Juice
Stir in the lemon juice, and season the sauce with salt and black pepper to taste. Allow it to simmer for an additional 2 minutes.
Combine and Serve
- 6
Combine Pasta and Sauce
Add the cooked capellini pasta to the skillet with the sauce, tossing gently to coat the pasta evenly with the sauce.
- 7
Garnish and Serve
Serve the picatta hot, garnished with chopped fresh parsley. Enjoy!
