Cherry Tomato & Caper Spaghetti

It isn’t very sexy, but it’s exactly what I wanted; simple, filling, and satisfying. I'm having a meatless Monday on Thursday this week, but you could always add cooked shrimp or chicken easily if you wanted to. My only regret is that I didn't make more so that I could take some to work for lunch tomororw. Mick clearly enjoyed it too since the pan is empty and the kitchen is clean.

 

Cherry Tomato & Caper Spaghetti

 

200g spaghetti

2 Tbsp olive oil

1 garlic clove, sliced

1 red or green chilli, deseeded and finely chopped, or half tsp chilli powder

1 pint cherry tomatoes, halved

2 tsp capers

½ cup white wine

2 Tbsp lemon juice

Goat cheese

 

Boil the spaghetti.

Meanwhile, heat the oil in a medium non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes, capers, white wine and lemon juice, cook for a further 3-4 mins until the tomatoes start to break down.

 

 

Pour the tomatoes and sauce over the cooked pasta and serve with goat cheese and fresh pepper.

 

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