The Vinegar Bite Pasta

I love using balsamic vinegar as the base for pasta sauces. The first time I did this with pasta was a long ago recipe with vinegar, olive oil, and walnuts. How I use my favorite ingredient has evolved since then, and has only gotten better. When I designed today’s recipe, it was from the need to throw together something quick, easy, and that would fill me up. Most of the recipes I release are born from that necessity. Who decides what a serving is, anyway?

Ingredients:

1 serving spaghetti

olive oil, for boiling water

iodized salt, for boiling water

pinch black pepper

1 teaspoon nonpareil caper juice

2 tablespoons Worchestershire sauce

1/8 cup evoo

1/4 cup balsamic vinegar

iodized salt, to taste

freshly cracked black pepper, to taste

2 tablespoons nonpareil capers

1/4 cup alfalfa sprouts, packed

1/4 cup shaved parmesan

NOTE: 

Use as much sauce as you want to, and store the rest in your fridge for up to five days. There will be sauce left over, about enough sauce for three to four servings if you’re planning on eating this with more people than just yourself. 

Directions:

Set a pot of water on to boil on high. Section out about a serving of spaghetti. Wait for the water to boil, then break the spaghetti in half, and plop it in. Immediately after, add a drizzle of olive oil and a couple pinches of iodized salt. Stir the water. Boil about seven to eight minutes, or until it’s to your desired softness.

In a ramekin, or small jar, add the balsamic vinegar, evoo, Worchestershire sauce, and caper juice. Whisk with a fork until fully combined. Add salt and freshly cracked black pepper to taste, whisking with a fork between each addition to make sure it’s fully incorporated into the sauce.

Once the spaghetti is done, strain it with a small colander. Shake the colander from side to side over the sink to get rid of any excess fluid. Add pasta to a bowl. Sprinkle in one tablespoon of nonpareil capers, and fold them into the dish. Add the next tablespoon of capers, and fold them in again. Pour in as much sauce as you’d like. Stir and fold the pasta into the sauce. Shred the alfalfa sprouts in your fingers, adding about a quarter of them at a time, and folding them into the dish until there are none left. Sprinkle over the flakes of shaved parmesan.

Serving Suggestions:

Bourbon, champagne, tart lemonade.