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FRESH TOMATO, BASIL & CAPER PASTA

February 8, 2014 | By |
1 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 24 ripe cherry tomatoes, halved
  • 4 tsp baby capers
  • 125 ml (½ cup) olive oil
  • 2 garlic cloves, lightly crushed with the flat of a knife
  • a handful of basil leaves, torn
  • 400 g spaghetti
  • salt and freshly milled pepper, to taste
  • Parmesan cheese shavings, to serve

Instructions

  • 1. Put all the ingredients except the spaghetti in a bowl and season with salt and pepper.
  • 2. Leave for at least an hour. allowing the flavours to become acquainted.
  • 3. Cook the pasta following the packet directions.
  • 4. Drain the pasta and add to the tomato mixture, tossing all the ingredients to ensure the pasta is well coated.
  • 5. Top with a generous amount of Parmesan shavings and serve.

Instructions

  • 1. Put all the ingredients except the spaghetti in a bowl and season with salt and pepper.
  • 2. Leave for at least an hour. allowing the flavours to become acquainted.
  • 3. Cook the pasta following the packet directions.
  • 4. Drain the pasta and add to the tomato mixture, tossing all the ingredients to ensure the pasta is well coated.
  • 5. Top with a generous amount of Parmesan shavings and serve.

Trackbacks/Pingbacks

  1. Q&A With Nicky & Nikki from Gathered | I Want That - November 12, 2014

    […] this really  fresh, simple summer pasta with fresh tomatoes, basil and capers (see above and click here for the recipe). It’s quick  and easy and a total crowd […]

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