Serves 2
INGREDIENTS:
2 tbsp olive oil
1kg cherry tomatoes
250g spaghetti or linguine (snap in half if
needed to fit)
3 cloves garlic
2 tsp capers
A handful fresh basil
Parmesan cheese
Sea salt and freshly ground black pepper
About 500–600ml boiling water
METHOD:
Place your shallow casserole over a medium-high heat and add the olive oil. Tip in the
cherry tomatoes, season well, and cook for 8–10 minutes, stirring occasionally and gently
pressing some of them to release their juices.
Reduce the heat slightly and add 2 cloves of grated garlic, the capers, and a tablespoon
of torn basil. Cook for 2–3 minutes until fragrant.
Add the dry pasta directly into the pan, then pour in enough boiling water or stock to just
cover it. Give everything a good stir.
Simmer uncovered for 10–12 minutes, stirring regularly so the pasta doesn
’t stick, until the
pasta is al dente and the liquid has reduced into a glossy sauce. Add a splash more water
if it looks too dry before the pasta is cooked.
T aste and adjust seasoning, then finish with the remaining garlic finely grated (for a fresh
kick), extra basil, and a generous grating of Parmesan.
