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Spaghetti with tomato, capers, basil and ricotta
Spaghetti with tomato, capers, basil and ricotta
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Budget-friendly Mediterranean pasta bursting with flavor for an effortless Friday night meal.
Ingredients:
  • 350g spaghetti
  • Olive oil spray
  • 1 red onion, finely chopped
  • 1 celery stick, trimmed, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 tsp dried chilli flakes (optional)
  • 1 x 400g can chopped tomatoes
  • 80g (1/2 cup) Sun Dried Tomatoes, thinly sliced
  • 20.00 ml drained baby capers
  • 60ml (1/4 cup) water
  • 125.00 ml fresh basil leaves
  • 125g (1/2 cup) fresh low-fat ricotta, crumbled
Instructions:
  • Boil pasta in a large saucepan of lightly salted water according to package instructions until al dente. Drain and return to the pan.
  • Heat a large non-stick frying pan over medium heat and spray with olive oil spray. Add the onion and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the garlic and optional chilli flakes, cook for 1 more minute. Stir in the canned tomato, sun-dried tomato, capers, and water. Bring to a boil over high heat, then reduce to medium and cook for 10 minutes, stirring occasionally.
  • Combine the tomato mixture and half of the basil with the pasta, then season with pepper. Mix well to combine. Serve the pasta in individual bowls and garnish with ricotta cheese and the rest of the basil. Enjoy!

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