Cherry tomato & caper spaghetti

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Good Food

9 ratings

Recipe by Good Food

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1. Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down.
2. Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan. Pour in the tomato sauce and toss everything together well. Serve as it is or sprinkled with freshly grated Parmesan.

Superhealthy

This recipe is a good source of vitamin C

Per serving

463 kcalories, protein 13g, carbohydrate 78g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.34 g

Latest comments and suggestions

• Claire Helen

  23 January 2008

  Claire Helen rated and commented on this recipe

  

  I left out the chilli as my young children don't like it. They loved it, so we are having it again this week.

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• Dav

  24 January 2008

  Dav rated and commented on this recipe

  

  Took very little prep - good for 'just-came-back-from-work' evenings when you need a quickie. Left the chili out by mistake - it was still very good. Love the slightly acidic sort of taste capers add. Will make again... and again!

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• Caroline

  26 January 2008

  Caroline rated and commented on this recipe

  

  Tried this for the first time 5 days ago and have made it again since. Such an easy after work meal. Literally foolproof.

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• Alessandra

  21 February 2008

  Alessandra rated and commented on this recipe

  

  Super-easy. It tastes very "sicilian".

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• Ces

  02 March 2008

  Ces commented on this recipe

  This is really a great and easy recipe...it now became a part of our family menu.

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• Ces

  02 March 2008

  Ces rated this recipe

  

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• SarahW

  03 March 2008

  SarahW rated this recipe

  

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• LP

  15 March 2008

  LP rated and commented on this recipe

  

  Great, easy recipe.

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• Christina

  19 May 2008

  Christina commented on this recipe

  I wish I had the option of printing the recipe with the comments as they do on the EPICURIOUS.com site. Then you can see tweaks some people give to the recipes. thank you for a great site!

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• sally

  02 July 2008

  sally rated and commented on this recipe

  

  Thought this was a little bland, was rather disappointed after all the good comments.

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• diane nemec

  09 July 2008

  diane nemec commented on this recipe

  I have not made it yet, though I already know it will be one of my favorites.

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• Ross

  17 August 2008

  Ross rated and commented on this recipe

  

  Very good and very simple. I always end up burning the garlic, how do I avoid this?

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• msmooo

  03 September 2008

  msmooo commented on this recipe

  A really great, quick & easy, tasty dish. I add chili flakes instead of fresh chili, even quicker! I have used a Tuscan flavoured oil, which was also good in the recipe. Ross perhaps add the garlic a little later in the cooking, to prevent it burning, or lower the heat a little. I must admit I, after heating the oil, add the toms first, followed by the garlic, chili, and capers, shaking the pan constantly then add the pasta water, and simmer a little, before adding the pasta, and stirring through.

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Ingredients

• 200g spaghetti
• 2 tbsp olive oil
• 1 garlic clove , sliced
• 1 red or green chilli , deseeded and finely chopped, or half tsp chilli powder
• 200g pack cherry tomatoes , halved
• 2 tsp capers , roughly chopped
• grated parmesan , to serve (optional)

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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 5 mins

Cook 12 mins

Vegetarian, Super healthy

Ingredients

• 200g spaghetti
• 2 tbsp olive oil
• 1 garlic clove , sliced
• 1 red or green chilli , deseeded and finely chopped, or half tsp chilli powder
• 200g pack cherry tomatoes , halved
• 2 tsp capers , roughly chopped
• grated parmesan , to serve (optional)

Per serving

463 kcalories, protein 13g, carbohydrate 78g, fat 13 g, saturated fat 2g, fibre 4g, salt 0.34 g

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