A vibrant mix of tomatoes, capers, and fresh basil, this pasta brings Mediterranean flavours to your plate.
Ingredients
Pasta Vera Pappardelle 500g
⅓ cup extra-virgin Olive Oil
3 Garlic Cloves, sliced
250g Cherry Tomatoes
2½ Tablespoons Capers
1 Teaspoon Balsamic Vinegar
1 Teaspoon Sea Salt
½ Teaspoon Chilli Flakes
Ground Black Pepper
Fresh Basil Leaves
Parmesan Cheese
Method
Bring a large pot of salted water to a boil and cook the pasta according to the package directions, or until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking.
Heat the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for about 1 minute, until softened and fragrant.
Stir in half the tomatoes, capers, vinegar, salt, chili flakes, and a few grinds of pepper. Simmer for about 5 minutes, or until the tomatoes begin to break down.
Add the rest of the tomatoes, stir, and cook for another 2 minutes, just until heated through.
Add the cooked pasta to the pan and toss to coat in the sauce. Cook for 1 to 2 minutes, or until the pasta is fully heated and evenly coated.
Stir in the fresh basil and Parmesan cheese, mixing well before serving.
