Queen Pasta with capers and bread crumbs

For four people:

  • 250 grams pasta regina
  • 100 g capers in salt
  • 100 g shelled pistachios
  • 100 grams pine nuts
  • 100 grams raisins
  • 100 g breadcrumbs
  • 4 anchovies
  • 1 orange
  • 1 lemon
  • extra virgin olive oil
  • salt and pepper


Heat a tablespoon of olive oil in a frying pan and let dissolve the anchovies within. Add the desalted capers, the coarsely chopped pistachios, pine nuts and raisins previously soaked in warm water. Meanwhile, peel the orange and lemon and cut the peel into strips. When the sauce is well blended, add the peels cut into strips, remove from the heat and cover the pan with a lid.

Apart toast the breadcrumbs in a pan with little oil, turning constantly with a wooden fork so that it doesn’t burn. When it is toasted, remove from fire.

During the preparation of the sauce, cook pasta in a pot with plenty of boiling salted water. Drain al dente and keep a cup of cooking water apart.

Pour the sauce on a serving dish, add pasta, the cooking water and stir well.

Sprinkle with breadcrumbs and add a pinch of chili to your taste.