Recipe by: Wake & Jake
Yield: 4 servings
Time: 25 minutes
1/4 cup olive oil
6 garlic cloves, thinly sliced
3 tablespoons capers
1/4 teaspoon Burlap & Barrel Black Urfa Chili
1 sprig thyme, plus leaves for garnish
4 cups chicken stock
1/2 cup water
2 tablespoons caper brine
1 pound spaghetti
Kosher salt, to taste
Toasted breadcrumbs, for garnish
In a 12-inch high-sided skillet, heat the oil over medium heat with garlic. Cook until the garlic is lightly golden, 1 to 2 minutes, then add the capers, Black Urfa Chili and thyme.
Pour in the chicken stock, water and caper brine, and add the spaghetti. Raise the heat to medium-high. Cook until the stock has reduced into a sauce and the pasta is al dente, 12 to 14 minutes. Adjust seasoning with salt.
Divide between bowls and garnish with thyme leaves and breadcrumbs, then serve.