Karen Martini is showing you how to make a simple tomato pasta. This easy vegetarian dinner with mint and capers comes together in under 15-minutes, making it the perfect mid-week meal with plenty leftover for lunch the next day.
TOMATO MINT AND CAPER ORECCHIETTE PASTA
INGREDIENTS:
120ml extra virgin oilive oil
5 garlic cloves, sliced
6 anchovies
4 large, very ripe, densely fleshed tomatoes such as oxheart, roughly chopped
Salt flakes
Freshly ground black pepper
1 tsp dried mint
1 Tbsp tiny capers
1 handful caper berries, slices
½ tsp chilli flakes
2 large handfuls of fresh mint leaves, torn
60 pecorino cheese (or grana padano or 150g ricotta)
500g dried or fresh orecchiette pasta, cooked as per cooking instructions.
METHOD:
To make the sauce, add the oil to a large frying pan over medium heat. Ad the garlic and fry until just turning golden, then add the anchovies and stir until they break down and integrate into the oil. Add the tomato, season with salt and pepper and cook until softened and starting to break down. Add the dried mint, capers, caperberries and chilli and cook for about 6 minutes until a sauce consistency.
When the sauce is almost ready, cook the orecchiette in heavily salted boiling water for 1-2 minutes until they float to the surface. Drain and add the cooked pasta to the sauce and cook for a few minutes, tossing or stirring frequently to help the pasta absorb the sauce. Stir though the fresh mint off the heat and serve with the cheese scattered over the top.
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