Cherry tomato & caper spaghetti

Cherry tomato & caper spaghetti

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(20 ratings)

Prep: 5 mins Cook: 12 mins


Serves 2
A simple pasta dish with a hint of spice makes for a super satisfying supper

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal463
  • fat13g
  • saturates2g
  • carbs78g
  • sugars6g
  • fibre4g
  • protein13g
  • salt0.34g
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  • 200g spaghetti
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 garlic clove, sliced
  • 1 red or green chilli, deseeded and finely chopped, or half tsp chilli powder



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 200g pack cherry tomatoes, halved
  • 2 tsp capers, roughly chopped



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • grated Parmesan, to serve (optional)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments (23)

Cakesarebest's picture

I used this as a base but added fresh thyme and used green olives as I had no capers. Then at the end threw in some cooked prawns, also it was delicious!

haldhous's picture

I wasn't very impressed. There wasn't much sauce to cover the pasta and I thought it lacked flavour

rebeccaord's picture

Great dish if you want something quick and/or have little food in the fridge! The tomatoes and capers really compliment each other. I didn't have any chillies but it was still full of flavour.

onepotcook's picture

(I should also have mentioned that I threw in a couple of sliced spring onions last time that had been lurking in the fridge, another welcome addition!)

onepotcook's picture

I made this for the first time last week (it came in the little "35 Speedy Suppers" booklet with the Good Food magazine) and I can't say enough good things about it - absolutely delicious!

I've made it twice since and both times added a small tin of anchovies, turning it from "just" delicious to absolutely divine!

Bonus points that it's such a simple, easy recipe from store cupboard items, definitely added to the "cook at least once a week" list - thank you!

hortensja's picture

Very tasty in its simplicity, easy not make, but not sure if very nutritious

bethocallaghan's picture

Really easy - loved it, I used some crushed chillies and it was great.

sianypantsxx's picture

i often see a re-accuring comment that says "i left out the chillies" and such things, i was wondering, do you think that leaving out the chillies improves on the over-all taste? just curious, i want to get the best results. cant wait to try this recipe, looks delish : )

icingonthefairycake's picture

very light, summery and filling perfect after an afternoon at the beech and not wanting to grab a take away ready in 15 mins and five happy faces ( aged from 6-30 ) and empty plates said it all.

dan_spare's picture

i added a small piece of butter and a splash of balsamic vinegar. delicious.

liezeldutoit's picture

I was a bit unfair to this recipe. I didn't deseed the chili, so the heat was a bit over powering. Normally I like it hot, but in this case I think the heat over-powered the subtle flavours. I was thinking of making it again, just to be fair, but I am actually not fond of garlic so this will not become part of my repertoire.

bl4ckc4t's picture

I loved the flavours of chilli with capers.
Delicious and easy, just what I need for weekday dinners.

msmooo's picture

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.

rossag's picture

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

dianenemec's picture

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

notmum's picture

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

mexine's picture

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

lynnster's picture

Great, easy recipe.

cecille's picture

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

alessandra75's picture

Super-easy. It tastes very "sicilian".


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