Spaghetti alla Puttanesca



400g Spaghetti, 1/2 cup olive oil,

20g butter, 150g black olives,

2 salted anchovies, washed and chopped

2 cloves garlic, crushed

1tsp salted caper buds rinsed & drained

Italian parsley roughly chopped

250g of canned peeled tomatoes

Salt & pepper to taste


1. Slice the stoned olives

2. Saute butter & garlic

3. Add anchovies, olives and capers.

4. Add tomatoes and allow to cook on moderate heat for about 20mins.

5. Cook the spaghetti

6. Add the prepared sauce to the pasta

7. Sprinkle with parsley and season to taste


Mick's Chilli Tuna Pasta


250g Spaghetti, 1 425g Sirena Tuna

1 red hot chilli

Juice of 1 lemon

2tsp salted caper buds (rinsed & drained)

A generous handful of Italian Parsley chopped


Cook Spaghetti & drain

Heat small amount of tuna oil in frypan

Add chopped chilli to pan and heat

Add drained Tuna and heat

Add caper buds

Stir in Pasta

Stir through lemon juice

Add chopped parsley

Serve with a nice glass of red.



125ml extra virgin olive oil

2 eggplant diced

1 spanish onion thinly sliced

1 celery stalk thinly sliced

2 cloves garlic finely chopped

4 tomatoes very ripe

2 tsp sugar

150gm large green olives pitted & chopped

50gm salted capers rinsed and drained

2 tsp currants soaked in red wine vinegar for about 15 mins

20g toasted pinenuts

Olive oil & basil to serve


  1. Heat 100ml oil in a large frying pan over medium-high heat. Add eggplant in batches and stir occasionally until golden all over (6-7 minutes), then transfer to a plate with a slotted spoon.               

2. Add remaining oil to pan, add onion, celery and garlic and stir occasionally until very tender (8-10 minutes). Add tomato, sugar and 250ml water and simmer until reduced by half (3-4 minutes). Return eggplant to pan and simmer until tender and mixture is reduced to a thick sauce. Remove from heat and stir in olives, capers and currants and vinegar. Season to taste and cool to room temperature. Serve scattered with pine nuts and basil, and drizzled with extra-virgin olive oil.



This recipe is from the March 2013 issue of Australian Gourmet Traveller.








Crispy Fried Capers

These make a great topping for many dishes including lamb, chicken, fish or salads. Rinse salted caper buds and dry well. Place a few tablespoons of olive oil in a frying pan over medium to high heat. Add capers and cook for 6-8mins until crisp. Drain. 

Capers with New Potatoes

A real spring favourite - toss a couple of tsp of salted caper buds, some hand churned Myrtleford butter into new boiled potatoes - woohoo!

Caper and herb crusted Salmon


140g (2 cups) fresh breadcrumbs (made from day-old bread)

Capers in Salt, rinsed, drained

1 cup chopped fresh Italian parsley

1/2 cup chopped fresh dill

2 tbs finely grated lemon rind

50g butter, melted

10 (about 170g each) skinless salmon fillets, pin boned

Lemon wedges, to serve


1.Preheat oven to 200°C. Place the breadcrumbs, capers, parsley, dill and lemon rind in a large bowl. Add the butter and stir until well combined.

 2.Line a roasting pan with baking paper. Divide the breadcrumb mixture among salmon and press down firmly. Place, flesh-side down, in the pan. Roast for 20 minutes or until fish flakes easily when tested with a fork.

 3.Divide the salmon among serving plates and serve with lemon wedges.