We used a mixture of oxheart and vine-ripened cherry tomatoes for this recipe, but any variety will work as long as they are juicy and ripe. The result is a quick and easy pasta that sings with the goodness of summer tomatoes, the salty punch of capers, and nutty burnt butter. The addition of Greek yoghurt might be unorthodox, but it lends a tangy, creamy dimension.
- 500 gm mixed tomatoes, chopped
- 2 garlic cloves, crushed
- 2 tbsp honey
- 60 ml (¼ cup) sherry vinegar
- ½ tsp chilli flakes
- ½ cup (loosely packed) finely chopped flat-leaf parsley
- 400 gm spaghetti
- 100 gm unsalted butter, chopped
- 65 gm (⅓ cup) baby capers, rinsed and drained
- 140 gm (½ cup) Greek yoghurt
- 1Combine tomatoes, garlic, honey, vinegar, chilli flakes and parsley in
a large bowl. Season to taste and toss to combine. Set aside.
- 2Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-7 minutes). Drain (reserve 125ml pasta water). Add pasta and reserved water to tomatoes and toss well to combine.
- 3Heat butter in a saucepan over high heat and cook until foaming and nut brown (2-3 minutes). Add capers and cook until crisp and butter is brown (1 minute) then remove from heat.
- 4Divide pasta between bowls. Top with yoghurt, burnt butter and capers.