Gluten-free spaghetti with caper oil

Ingredients for 2 servings:

• 50 g capers from the jar
• ½ pepper, red, fresh (a little less dried)
• 1 ½ garlic cloves
• 3 tbsp extra virgin olive oil, cold squeezed,
• Sea salt
• 200 g spaghetti or other gluten-free pasta
• 2 stalks parsley, flat
• 15 g cheese (e.g. Pecorino), sliced ​​or grated

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

after a specialty of the Aeolian Islands

For the caper oil, drain the capers. Rinse the chili peppers, cut them open, remove the seeds and cores, and dice the pod. Peel and roughly chop the garlic. Mix the prepared ingredients and the olive oil, season with salt, and let stand for about 1 hour. Cook the gluten-free spaghetti in salted water according to the package instructions until al dente, drain (saving some of the pasta water if necessary), and toss with the caper oil. Rinse the parsley, dry it, and chop the leaves, then sprinkle it over the spaghetti along with the pecorino. Stir in some of the reserved pasta water, if desired. If you omit the cheese, this dish also tastes delicious as a vegan dish!