This is the perfect fresh and quick summer pasta dish. It will take you 10 minutes from start to finish and is really authentic Italian cooking. It’s so fresh and light you will need a whole packet of spaghetti for 4 people.
What you need
500g Cherry tomatoes halved
Palm of capers in brine (about 3 tablespoons)
Palm of chopped mint and flat leaf parsley
3 cloves garlic crushed
Salt and pepper
Chili flakes (optional)
Cooked Spaghetti (1 500g packet)
Put the spaghetti in salted water to cook.
Take the halved tomatoes and squeeze them over a bowl to remove some of the seeds and liquid and then chop them up roughly.
Add enough olive oil to a pan over a medium heat to cover the base. Add the garlic and cook, stirring for about 2 to 3 minutes.
Add the tomatoes and simmer for about 3 to 4 minutes to soften and heat through. Add the capers, mint and parsley and toss around for another 2 or 3 minutes.
Season with salt and pepper and then add the cooked spaghetti.
Toss to coat the spaghetti in the sauce and serve straight away with crusty warm bread.
Done! A pasta recipe your Mamma would be proud of.