Ingredients for Cherry Tomato Caper Spaghetti
- 1 pound spaghetti
- Olive Oil
- Garlic Clove
- Red Chili Pepper
- Cherry Tomatoes
- 2 tablespoons capers, drained
- Parmesan Cheese
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How to Make Cherry Tomato Caper Spaghetti
- Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente.
- While the pasta cooks, heat olive oil in a small non-stick pan over medium heat. Add minced garlic and cook, stirring constantly, until fragrant and lightly golden (about 1 minute).
- Add red pepper flakes, halved cherry tomatoes, and drained capers to the pan. Cook for 3-4 minutes, or until tomatoes begin to soften and slightly burst.
- Stir in 2 tablespoons of the pasta cooking water to create a light sauce. This helps to slightly thicken the sauce and add flavor.
- Drain the cooked spaghetti, reserving 2 tablespoons of pasta water. Add the spaghetti to the pan with the tomato mixture.
- If using, stir in 1/4 cup of tomato sauce and toss everything together until well combined. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with freshly grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
22g
Fat
11g
Carbs
27g