Creamy Tomato and Caper Spaghetti
Apologies for my absence over the last couple of months, things have been a bit hectic (read 'stressful') but normality is finally returning (for now anyway!). The camera is being charged as I type, I have a stack of new cookbooks on my counter for inspiration and I'm looking forward to a long hot summer full of picnics, BBQ's and parties
This is a lovely light pasta dish for a summers day, perfect with a glass of white wine. If you don't like capers then just omit them. Some chopped crispy bacon on top would make a nice addition too.
Enjoy!
Creamy Tomato and Caper Spaghetti
Perfect for a warm summer evening
Ingredients
- Glug of Oil
- 4 Spring Onions, chopped
- 2 Garlic Cloves, chopped
- 1 Green Chilli, deseeded and chopped
- 10 Cherry Tomatoes, halved
- 5 Sun Dried Tomatoes, chopped
- 2 TSP Capers, rinsed
- Splash of Red WIne Vinegar
- 2 TBSP Creme Fraiche
- 2 Handfuls Grated Parmesan
- 200g Spaghetti
Instructions
Step 1: Cook spaghetti in a pan of salted boiling water.Step 2: Meanwhile in a frying pan heat the oil and then add the spring onions, garlic and chilli and cook for a few minutes. Turn down the heat and add all the other ingredients, stir to combine for a few minutes.Step 3: Drain pasta and toss with the sauce.
Details
Prep time: Cook time: Total time: Yield: 2
Yum! It's only 8am in the morning here in Canada but I would quite happily devour that bowl of pasta! I will definitely be giving it a go : )
ReplyDeleteI was very pleased to find this site. I wanted to thank you for this great read!! I definitely enjoying every little bit of it and I have you bookmarked to check out new stuff you post. Big thanks for the useful info.....
ReplyDeleteSounds good, welcome back!
ReplyDeleteSarah
Looks great : )
ReplyDeleteI wanted a slightly unusual recipe for next week for a fresh tomato sauce and that fits the bill perfectly! Thanks!
ReplyDeleteLooking at this just makes me realise I don't cook enough spaghetti!
ReplyDelete