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.
