Spaghetti with No Cook Tomato & Chilli Sauce with Capers and Burnt Butter
The recipe is a quick and easy pasta that sings with the goodness of local tomatoes, the salty punch of capers, and nutty burnt butter. A super quick, no cook sauce and spaghetti, it truly is superb!
Number of servings
Ingredients
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180g Spaghetti #5
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200g Rainbow Cherry Tomatoes
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1 Tomato
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40g Baby Capers
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1 Tbsp Butter (pantry)
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1 Small Bunch Flatleaf Parsley
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1 Garlic Clove
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1 Tbsp Honey
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1 Tbsp Sherry Vinegar
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1⁄2 Tsp chilli Flakes
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Fry Pan
Bowl
1 Prepare Ingredients
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.
2 Cook Pasta
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.
3 Make No-Cook Sauce
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.
4 Cook Capers
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.
5 Combine Ingredients
Add pasta and a few tablespoons of reserved pasta water to tomatoes and toss well to combine. Check seasoning and adjust if necessary.
6 You Plate It
Divide pasta between bowls and top with burnt butter and capers. Enjoy!
About us
You Plate It delivers incredible recipes and fresh local ingredients, so you can easily prepare a delicious meal at home.
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