Mains
Orecchiette Pasta with Capsicum and Caper Brown Butter
Prep 5 mins. /Cook 25 mins.
Serves 4
Easy
Orecchiette Pasta with Capsicum and Caper Brown Butter
Method
- Melt butter in a large heavy based frypan. Add garlic, pine nuts and mushrooms cook until golden and softened. Stir in capers, capsicum and parsley, heat through.
- Pour freshly cooked pasta and grated parmesan into butter sauce, season to taste and toss over low heat for 2 minutes until cheese is melted and pasta is lightly coated in sauce.
- Serve immediately with lashings of shaved parmesan.
More Tips
- Orecchiette means "little ears" in Italian, they are short shell shaped pasta. Any type of 'short' pasta can be used in this recipe, try penne, farfalle, rigatoni, small shells etc.
- Roasting Capsicums: Spray whole capsicums with olive oil and place on a baking paper lined tray. Bake at 180C for 40 minutes, turning every 10 minutes, until skins are blistered and blackened and capsicums are soft. Wrap capsicums tightly in foil and cool. Peel off skin, remove membrane and seeds and store refrigerated for up to 5 days, or until required.
IN THIS RECIPE
Original Salted Butter
Salted butter is a versatile cooking staple. Expertly crafted at Cobden, Western Victoria, from only two natural ingredients, Australian cream and salt, to deliver a classic, pure creamery butter with a rich satisfying, five-star taste. This pure salted butter enhances the flavour of food while adding an exceptional creamy texture. Winner of Champion Butter at the 2020 Australian Grand Dairy Awards, this product sets the benchmark by which all other butters are judged. Western Star has been Crafting Butter in Victoria since 1926 when the leading butter makers in the Western District came together. Over 95 years later and trusted for generations, Western Star truly is Australia's Favourite.
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Making a sauce?
Enrich wine based sauces by whisking in a large knob of cold butter at the very end, it will give your sauce a richness, shine and round off any acidic flavours.