in Italy

Spaghetti with caper pesto and cherry tomatoes

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Ingredients for 4 servings:

  • 400 g pasta (spaghetti)
  • 1 clove(s) garlic
  • 2 anchovy fillets (alternatively 1 tsp anchovy paste, heaped)
  • 2 tbsp capers
  • 4 tbsp parsley, chopped
  • olive oil
  • 250 g cherry tomatoes
  • Pepper, freshly ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

A very aromatic summer dish!

Cook the spaghetti al dente. Meanwhile (it really doesn’t take much time), halve or quarter the tomatoes. Chop the garlic clove, parsley, anchovy fillets, and capers in a blender, then add olive oil until the mixture becomes creamy (the consistency of pesto). Briefly blend everything again with the blender. Pour the caper pesto over the tomatoes and then add the spaghetti. Mix everything well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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