Recipe: Pasta with Orange-Caper Sauce

ORANGE-CAPER SAUCE WITH PASTA

1/4 cup extra-virgin olive oil
2 large onions, thinly sliced
2 teaspoons grated orange zest
2 cloves garlic, minced
Juice of 1 orange
1 cup chicken stock
1 pound short-tube or shaped pasta, uncooked
2 tablespoons capers, drained
1/4 cup minced fresh flat-leaf parsley
Sea salt, to taste
Freshly ground black pepper, to taste

In large saute pan, heat olive oil over medium heat and saute onions until golden, 6-8 minutes.

Add orange zest and garlic and cook until softened, 2-3 minutes.

Add orange juice and stir to scrape the bottom of the pan. Reduce heat to low and add chicken stock. Simmer uncovered for 10 minutes or until slightly reduced.

Meanwhile, in large pot of salted boiling water, cook pasta until al dente and drain. Toss with onion mixture, add capers, parsley salt and pepper.

Turn into warmed serving dish and serve immediately.

Servings: 4
Source: 50 Great Pasta Sauces by Pamela Sheldon John