I had long bookmarked the Milk Street's Fried Capers and Toasted Breadcrumbs Pasta, because I always have capers and panko around. However, holding me back has been my perpetual lack of fresh marjoram, which I don't think I have ever bought.
Finally desiring a new pasta dish this winter, I decided to seek out fresh marjoram to make this pasta, and barring securing fresh marjoram, I resolved to substitute their recommended fresh oregano.
I'm glad I finally took the plunge because this delightfully salty, herby, and crunchy simple pasta was a delight. I really liked how much the strong flavors came out in the topping, which was a nice contrast to cream or tomato-based pasta sauces. I do hope to try this recipe with marjoram though at some point as I did find the oregano a bit astringent, per the recipe designer's note.
A few notes – I halved the recipe, and I used a bucatini pasta, which worked perfectly with topping. The panko cooked much more quickly than the recipe called for – in 2 minutes v. 5, so I'd definitely carefully watch the panko once it's on heat.
I look forward to making this simple and lighter feeling pasta treat again in the future!
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