Cavatappi with Capers and Asparagus

Asparagus and capers are a harmoniously delightful combination. The briny capers and the nutty asparagus added with basil and tomato make a perfect pasta dish. Another easy weeknight dinner that’s comfort in a bowl.

Ingredients
Serves 6-8

1 pound cavatappi
2 tbsp extra virgin olive oil
1 tbsp dried basil
1 tsp crushed red pepper
2 tbsp + 2 tbsp capers, drain them from the brine
4 cloves garlic, thinly sliced
1 large red onion, chopped
1 large tomato, chopped
1 bunch of fresh asparagus (snap one asparagus between your fingers and cut the rest of them to the same length. Chop them into 1″ pieces)
2 cups fresh baby spinach, chopped
1 tsp coarse kosher salt

Method

Bring a large pot of water to a boil over high heat. Add a couple of pinches of salt and a drizzle of oil to the water. Once water boils, drop the pasta in and cook 7-8 minutes over a rolling boil. Drain and set aside, while the pasta is still al dente. Reserve a cup of the pasta water.

Heat olive oil over medium heat. Add the garlic, 2 tbsp chopped capers, crushed red peppers and basil. Fry for 30 seconds and add the onions. Sauté for 5 minutes until the onions soften.

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Add the chopped tomatoes and salt. Continue to cook for 5 minutes until the tomatoes start to breakdown.

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Add the asparagus, followed by spinach. Increase the heat to medium high.

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Pour in the reserved pasta water, add the cooked pasta and the remaining 2 tbsp of capers.

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Cook this all together for 7-8 minutes and serve hot.

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