I have made no secret of the fact that I’m obsessed with capers! I mean those little flower buds pickled in salty brine have the potential to brighten any vegan meal like nothing else.
It’s a good job they are widely popular here in Greece, often harvested locally on the island, as I buy them by the kilo, literally! My latest caper splurge was 1.2 kg (!) and the sad thing is that I will be out of capers again in a month or so. Not all capers have been created equal though, so if you can buy them in bulk, aim for plump, sturdy buds in a variety of sizes (as opposed to uniform ones). Also make sure that they are fairly salty as they double up as a beautiful seasoning for whatever you are making with them. Such is the case with this simple vegan caper pasta with a variety of late summer veggies. Because the capers I get are rather salty, I ended up adding no salt to the pasta itself or the sauce and it was spot on. Salt content really depends on how the pickling brine has been prepared so you may end up having to adjust it to your taste. As a precaution though, I would say to err on the side of caution. There is nothing worse than an overly salty dinner.
