Capers are the flower bud of a Mediterranean bush. Caperberries are the fruit that blooms after it flowers. Both are rich in antioxidants.

Adam Hickman


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/2 cup of the cooking liquid.

  • Melt butter in a large skillet over medium-high heat. Add artichoke hearts; cook, without stirring, until browned, 4 to 5 minutes. Add onion; cook, stirring occasionally, until beginning to brown, about 2 minutes. Add caperberries and garlic; cook, stirring occasionally, for 1 minute. Transfer mixture to a plate.

  • Add tomatoes, oil, and reserved cooking liquid to skillet; bring to a boil. Cook, stirring occasionally, until slightly thickened, about 6 minutes. Add pasta to tomato mixture and cook, stirring to coat, for 1 minute. Stir in artichoke mixture and arugula. Sprinkle servings with cheese.

Nutrition Facts

510 calories; fat 26g; saturated fat 9g; cholesterol 29mg; fiber 4g; protein 14g; carbohydrates 58g; sodium 882mg; iron 3mg; calcium 128mg.