Spaghetti with No Cook Tomato & Chilli Sauce with 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 roughly dice the tomato.

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

Combine tomatoes, garlic, honey, vinegar, chilli flakes (to taste) and parsley in a large bowl. Season to taste and toss to combine. Set aside.

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

Heat butter in a saucepan over high heat and cook until foaming (2-3 minutes). Add capers and cook until crisp and butter is brown, about 1 minute, then remove from heat.

Add pasta and a few tablespoons of reserved pasta water to tomatoes and toss well to combine. Check seasoning and adjust if necessary.

Divide pasta between bowls and top with burnt butter and capers. 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 roughly dice the tomato.

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

Combine tomatoes, garlic, honey, vinegar, chilli flakes (to taste) and parsley in a large bowl. Season to taste and toss to combine. Set aside.

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

Heat butter in a saucepan over high heat and cook until foaming (2-3 minutes). Add capers and cook until crisp and butter is brown, about 1 minute, then remove from heat.

Add pasta and a few tablespoons of reserved pasta water to tomatoes and toss well to combine. Check seasoning and adjust if necessary.

Divide pasta between bowls and top with burnt butter and capers. Enjoy!