Bucatini with Fried Capers and Tomatoes

For the bucatini with fried capers, fry the caper flowers in olive oil in advance. To do this, pat the capers dry with a paper towel and slowly toast them in a pan with olive oil until they are crispy.

Drain on a paper towel and set aside. Toast the pine nuts in a pan without oil until light brown. In the next step, caramelize the tomatoes (remove the stalk first) in a pan.

At the same time, heat the olive oil in another pan, add the diced onion and fry gently.

Add the caramelized tomatoes and continue to fry with the lid on for about 15 minutes with a little more heat. Then add verjus and continue cooking without the lid until the sauce is reduced and creamy.

Mix the sugo with the bucatini prepared in parallel and sprinkle with the fried capers and pine nuts.

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