Pasta with Caperberries, Hake, and Sun Dried Tomatoes

Gustiamo is on a caperberry kick. We can’t stop cooking with them; we’ve been adding caperberries to just about everything lately.

When our friend, Chef Silvia Barban of LaRina, heard about our caperberry obsession, she created this pasta recipe for us.

For this amazing pasta dish, Chef Silvia uses sun dried tomatoes from Maida Farm and a local fish, Hake aka Haddok, to add just enough sweetness.

We are in love with this pasta!

Our friend, Danielle Glantz of Pastaio Via Corta, was also inspired by Chef Silvia, and made this variation of her recipe with crushed Noto almonds.

Ingredients

1 bag Calamari Faella
2 cloves garlic
Extra Virgin Olive Oil
30 Caperberries, rinsed and sliced into small circles
1 jar Sun Dried Tomatoes, thinly sliced long-ways
1 glass of white wine
1/2 tablespoon Tomato Concentrate
1 fillet of white flaky fish (we used Hake aka Haddock), sliced into chunks
Handful of fennel fronds
Handful of toasted homemade breadcrumbs

Preparation

  1. In a pan, sautee the garlic cloves in extra virgin olive oil
  2. When the garlic starts to become golden, add caperberries and sun dried tomatoes
  3. Mix the tomato concentrate into the glass of wine until it dissolves, then with heat on high pour the wine into the pan and let the alcohol evaporate
  4. Discard the garlic, then quickly cook the fish, breaking it up with a wooden spoon as it cooks; then turn the flame off and mix in the fennel
  5. Boil a pot of salted water and cook the calamari al dente
  6. Drain the calamari keeping some pasta water
  7. Toss the calamari into the sauce, adding pasta water if needed
  8. Serve the pasta, topping it with breadcrumbs, and more fennel