Lemony Pasta Salad with Crisped Capers

epicurious.com

blodn1

12 oz. medium pasta (such as gemelli or fusilli)

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

½ cup extra-virgin olive oil, plus more for drizzling

3 Tbsp. pine nuts

4 Tbsp. drained capers, divided

1 large onion, thinly sliced

4 garlic cloves, finely chopped

2 Tbsp. double-concentrated tomato paste

½ tsp. crushed red pepper flakes, plus more for serving

1 bunch parsley, leaves and tender stems coarsely chopped

½ cup Castelvetrano olives, pitted, smashed, halved

½ cup chopped oil-packed sun-dried tomatoes

2 to 3 tsp. finely grated lemon zest

3 Tbsp. (or more) fresh lemon juice

Directions at epicurious.com

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