Recipe Archives->Pasta->Tomato Mint Caper

Pasta with Tomatoes, Capers and Mint
                                                                                
4.5 litres/8 pints water
8 tsp salt
400g/14oz dried spaghetti
4 Tbsp extra virgin olive oil
2 large garlic cloves, lightly crushed
pinch crushed dried chillies
500g/1lb 2oz small ripe vine or cherry tomatoes, skins removed,
roughly chopped
1 Tbsp salted capers, rinsed and drained
2 tsp chopped fresh mint
salt and freshly ground black pepper

Place 4.5 litres/8 pints water into a large pan and bring to the
boil. Add the salt, then the spaghetti and cook according to packet
instructions, or until al dente. Meanwhile, heat the oil in a large,
deep frying pan. Add the crushed garlic cloves and fry over a low
heat until they start to turn golden-brown, then remove the garlic
and discard. Add the crushed dried chillies and chopped tomatoes
and fry for one minute, until the tomatoes are just starting to
release their juice. Add the capers and mint, and season, to taste,
with salt and freshly ground black pepper. Drain the cooked spaghetti
and add to the pan. Stir well to coat in the sauce, spoon equal
portions into four bowls and serve.

Printable version: tomato-mint-caper.txt.