I had lots of fresh and delicious tomatoes on hand recently so wanted to make a dish that really made the most of them. This tomato caper pasta was the result and it sure is delicious! Plus, it’s seriously quick and simple to cook, making it perfect for a mid-week meal.
I slightly tweaked an Adam Liaw recipe
- Red onion
- 4 cloves garlic
- 400g mixed cherry or grape tomatoes
- 400g dried spaghetti
- 1/2 cup olive oil
- 1.5tbs baby capers
- 1/4 cup white wine
- Black pepper
- 1/2 cup fresh basil
- Dice the onion and roughly chop the garlic and set aside
- Quarter the tomatoes and set aside
- Cook the pasta until al dente
- Meanwhile, heat most of the oil in a large frypan then add the onion and garlic
- Cook until starting to brown, then add the capers and cook for a minute, stirring to combine
- Add the tomatoes, wine and remaining oil and cook until the tomatoes are softened
- Add the drained pasta to the pan and toss to coat, seasoning well with pepper and mixing through the basil
There you have it, a super simple and super delicious tomato caper pasta! It’s so fresh and is such a great way to really highlight the amazing tomatoes around at the end of summer. Plus, it’s vegan friendly and can be easily made gluten free with your choice of pasta which is very handy if you’re cooking for a mix of dietary requirements.
I particularly love the flavour capers bring to this dish. I don’t use them anywhere near enough in my cooking – I think I’ll have to rectify that! This tomato caper pasta definitely looks prettiest with a mix of coloured tomatoes, but really any you have on hand will be delicious.