When choosing capers, look for smaller buds which have a more delicate flavor such as the French nonpareil. When using salted capers, soak them for five to ten minutes and drain to remove excess. Those in vinegar only require rinsing.
- Bring a large pot of salted water to boil. Add pasta and cook until al dente.
- While pasta is cooking, heat ricotta and milk in a large skillet over medium-low heat, stirring, until warmed through.
- Add capers and season generously with pepper. Remove from heat.
- When pasta is ready, drain and return to pot; immediately toss with oil.
- Add ricotta sauce, place over medium-heat and stir to combine and heat through, about 1 minute. Season to taste with salt.
- Immediately divide pasta among plates, sprinkle with thyme and pepper and serve.
- Salt
- 1 pound short pasta
- ¾ pound fresh ricotta cheese
- ¾ cup, plus 2 tablespoons low-fat milk
- ¼ cup salt-packed capers, rinsed, soaked in cold water for 10 minutes, then rinsed again
- Freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh thyme leaves