Spaghetti with Fresh Tomato Chilli, Capers and Burnt Butter

Bring a large pot of salted water to a boil. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Halve the cherry tomatoes and finely dice the heirloom tomato.

Once water is boiling, add spaghetti to the pot. Cook until al dente, 9-11 minutes. Reserve ¹⁄₄ cup pasta cooking water, then drain.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.

Combine tomatoes, garlic, red wine vinegar/honey mix, 1/2 the chilli flakes (to taste) and most of the parsley (reserving some for garnish in step 6) in a large bowl. Season to taste and toss to combine. Set aside to marinate for a few minutes.

Tip! Add the chilli to taste or leave it out completely.

Heat butter in a saucepan over high heat to melt. Add capers and cook until crisp and butter is brown, about 1 minute. Add chopped tomato mix and cook for a further 3-4 minutes until the tomatoes start to soften.

Tip! Capers have a strong salty flavour, you can reduce the amount used if you prefer.

Add pasta to the pan with tomato sauce and toss well to combine. Check seasoning and adjust if necessary.

Tip! Add pasta water to thin the sauce if necessary.

Divide pasta between bowls and top with remaining chilli flakes (to taste) and parsley. Enjoy!

Bring a large pot of salted water to a boil. Peel and finely chop or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Halve the cherry tomatoes and finely dice the heirloom tomato.

Once water is boiling, add spaghetti to the pot. Cook until al dente, 9-11 minutes. Reserve ¹⁄₄ cup pasta cooking water, then drain.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and adequately cook your protein.

Combine tomatoes, garlic, red wine vinegar/honey mix, 1/2 the chilli flakes (to taste) and most of the parsley (reserving some for garnish in step 6) in a large bowl. Season to taste and toss to combine. Set aside to marinate for a few minutes.

Tip! Add the chilli to taste or leave it out completely.

Heat butter in a saucepan over high heat to melt. Add capers and cook until crisp and butter is brown, about 1 minute. Add chopped tomato mix and cook for a further 3-4 minutes until the tomatoes start to soften.

Tip! Capers have a strong salty flavour, you can reduce the amount used if you prefer.

Add pasta to the pan with tomato sauce and toss well to combine. Check seasoning and adjust if necessary.

Tip! Add pasta water to thin the sauce if necessary.

Divide pasta between bowls and top with remaining chilli flakes (to taste) and parsley. Enjoy!