Spaghetti with Tomato and Capers

A simple yet flavourful pasta dish with salty capers and olives and lots of garlic, perfect for a weeknight dinner.

250 g cocktail tomatoes
1 large tomato
4 cloves of garlic
olive oil
20 kalamata olives
50 g capers
2 tsp miso paste
2 tbsp white wine
fresh basil

Finely chop garlic and sauté in olive oil on medium heat.
Cut the large tomato in pieces. This will add extra juice to the sauce. Add tomato chunks and cocktail tomatoes to the pan. Cook for a couple of minutes until soft.
Add miso paste and wine to the pan, together with olives and capers. Simmer for 3-4 minutes. Season with salt and black pepper.
Serve with spaghetti and fresh basil.

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