Olive Oil & Mixed Tomato Summer Pasta
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Olive Oil & Mixed Tomato Summer Pasta
Recipe by Louis Tikaram
Ingredients
¼ cup Squeaky Gate extra virgin olive oil
¼ cup Squeaky Gate balsamic vinegar
500 g mixed ripe summer tomatoes
2 garlic cloves, crushed.
½ tsp Coles chilli flakes
½ cup finely chopped flat-leaf parsley
Pinch sea salt and
Pinch of Coles black pepper
400 g San Remo spaghetti
⅓ cup Coles capers
Grated parmesan cheese
Method
Combine the tomatoes, balsamic vinegar, chilli flakes, salt, pepper, and parsley in a large bowl. Mix well.
Heat the olive oil in a saucepan over medium heat. Add the capers and crushed garlic. Cook until they become crisp and fragrant. Remove from heat and allow to cool slightly.
Meanwhile, cook the spaghetti in a large saucepan of boiling salted water until it is al dente. Drain the pasta.
Mix the capers, garlic, olive oil, and pasta together with the tomato mixture. Toss well to combine.
Divide the pasta into serving plates and sprinkle a generous amount of grated parmesan cheese on top.
Serve the oil and mixed tomato summer pasta and enjoy!
