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Spaghetti with tomatoes, mint and capers


This recipe is really simple, fast and tastes amazing. It is from Rick Stein.


200g spaghetti

2 tbs Extra Virgin Olive oil
3 cloves garlic peeled and smashed
8 tomatoes on the vine
Handful of mint leaves
2 tbs capers washed and drained
1/2 tsp chili flakes
Sea salt and freshly ground black pepper
Parmesan cheese


Cut the tomatoes in half and squeeze out the pips and juice (you don’t need the pips or juice).

Into a pan put the olive oil and pop the garlic cloves in to cook gently. No browning we are just infusing the oil.

Remove garlic and discard.

Chop the tomatoes and add to the oil.

Chop the mint and rough chop the capers and add to the pan.

Add chili flakes and season with Salt and pepper.

Taste and adjust the seasoning if necessary.

Bring a large pot of salted water to the boil and add the spaghetti – cook until al dente.

Drain the cooked pasta and add to the sauce.

Toss together and serve. The original recipe does not have Parmesan cheese but we love it grated over the top of this dish.

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