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Spaghetti in cherry tomato sauce
Spaghetti in cherry tomato sauce
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Whip up a simple and delicious pasta dish with minimal ingredients for a quick and tasty meal.
Ingredients:
  • 2 x 250g punnets cherry tomatoes, halved
  • 150ml olive oil
  • 6 garlic cloves, sliced
  • 2 long red chillies, seeds removed, finely chopped
  • 6 anchovy fillets in oil, drained
  • 20.00 ml capers, rinsed, drained
  • 40.00 gm white wine
  • 400g spaghetti
  • Juice of 1 lemon
  • 62.50 ml flat-leaf parsley, finely chopped
  • Grated parmesan, to serve
Instructions:
  • Preheat the oven to 180°C, then place cherry tomatoes on a baking tray. Drizzle with 2 tablespoons of oil, season with your favorite spices, and roast for 20 minutes until they collapse and develop a delicious caramelized exterior.
  • In a large frypan over medium heat, warm up the remaining 110ml of oil. Saute the garlic, chillies, and anchovies for 1-2 minutes until the anchovies melt. Stir in the capers, white wine, cherry tomatoes with the cooking juices, and bring it to a simmer. Cook and stir for another 3 minutes until the mixture thickens and becomes rich. Taste the sauce and adjust the seasoning to your liking.
  • Cook pasta until perfectly al dente following the package directions, drain, and mix with sauce. Stir in lemon juice and parsley, then top off with a generous sprinkle of parmesan.

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