Tonnarelli pasta is coated in an emulsified sauce of aged pecorino and cracked black pepper. Pan-fried capers add a salty, crispy counterpoint that takes this 3-ingredient classic to another level.
1. Cook pasta in well-salted water until al dente, reserving 200ml of pasta water.
2. Fry capers in olive oil over medium heat until crispy and golden, about 4 minutes. Remove and drain.
3. Toast pepper in the same pan for 30 seconds. Add a splash of pasta water to stop it burning.
4. Drain pasta and add to the pan. Add the pecorino and toss vigorously, adding pasta water a little at a time until the sauce is silky.
5. Serve topped with crispy capers and extra pecorino.Shared by Andreia