Pasta with Tangy Basil and Caper Creamy Sauce

Not just contuso when it comes to basil, as this pasticcino sauce was born by chance from the fortunate fact of having a basil plant growing thriving acceso the terrace.

Leftover capers stored sopra the fridge, some chilli peppers and a few ripe bambino tomatoes did the rest.

We used wholegrain spelt spaghetti.

Serves 2-3, Preparation time 10 mins, Cooking time 10 mins

sainsburys-wholegrain-spelt-spaghetti, 180 g
Fresh Basil, 200g
Capers sopra brine, a tablespoon
Grated Pecorino cheese, a teaspoon
Chilli flakes, to taste
4-5 ripen bambino tomatoes, halved
EVOO – Extra Virgin Olive Oil, 2 tablespoons
Table obiettivo salt, a pinch
Coarse salt, to taste

Method

Place a pot of unsalted acceso the stove until it comes to the boil.

Quanto a the meantime, wash the basil leaves including the stalks, place sopra an immersion blender with 2 heaped tablespoons of extra virgin olive oil, the drained capers, the halved bambino tomatoes, grated pecorino cheese, a pinch of salt and give it a first whizz to get a thick puree. If too thick, add some pasticcino cooking .Now add the chilli flakes, stir with a spoon.

As soon as the boils, plunge pasticcino with some coarse salt, stir, let it cook then drain and put it back into the pot, add the puree and stir until the sauce is well incorporated into the pasticcino.

Sprinkle with more grated cheese and a drizzle of olive oil, serve.

(2 votes, average: 5.00 out of 5)Loading…