Cherry tomato & caper spaghetti

Cherry tomato & caper spaghetti

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(30 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 in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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, questions and tips

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29th Jul, 2011
Really easy - loved it, I used some crushed chillies and it was great.
1st May, 2011
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 : )
26th Aug, 2010
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.
20th Jan, 2009
i added a small piece of butter and a splash of balsamic vinegar. delicious.
8th Jan, 2009
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.
11th Dec, 2008
I loved the flavours of chilli with capers. Delicious and easy, just what I need for weekday dinners.
3rd Sep, 2008
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.
17th Aug, 2008
Very good and very simple. I always end up burning the garlic, how do I avoid this?
9th Jul, 2008
I have not made it yet, though I already know it will be one of my favorites.
2nd Jul, 2008
Thought this was a little bland, was rather disappointed after all the good comments.


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