Favorite Recipes of Maverick Swaniel Harrienger

{December 17, 2016}   Orecchiette with Garlic, Capers, + Bread Crumbs (The Chopped Cookbook, Food Network, 2014, page 20)

Serves four to six.


  • 1 head garlic, separated into cloves + peeled
  • 0.5 cup extra-virgin olive oil
  • Kosher salt
  • 1 cup cubed crusty Italian bread
  • 1 anchovy fillet, chopped
  • 0.25 cup drained + chopped brined capers
  • 0.5 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 0.5 cup grated Parmesan
  • 0.5 cup fresh flat-leaf parsley leaves


  1. Combine the garlic, oil, + 0.25 teaspoon salt in a medium skillet over medium-low heat.  Cook 25 minutes, stirring frequently.  Transfer the garlic to a bowl, using a slotted spoon, + smash with a fork.
  2. Bring a large pot of salted water to a boil.
  3. Add the bread to the skillet + cook 5 minutes.  Transfer to a bowl, using a slotted spoon.  Cool.  Crush into crumbs.
  4. Stir the anchovy into the skillet until dissolved.  Remove the skillet from the heat + stir in the capers, red pepper flakes, mashed garlic, + a couple pinches of pepper.
  5. Add the pasta to the boiling water + cook according to package directions.  Reserve 1 cup pasta water.  Drain the pasta.  Add the pasta to the skillet with the pasta water + cheese.  Toss to coat.  Sprinkle the parsley + bread crumbs over the top + serve.

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