Spicy Basil and Caper Pasta

Beyond , a creamy sauce that combines the fresh flavour of basil with the salty tang of capers, the spicy kick of chilli flakes and the richness of Roman Pecorino cheese.

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

Rummo Wholewheat Spaghetti, 200g
Fresh Basil, 200g
Capers a causa di brine, a tablespoon
Grated Pecorino cheese Parmigiano, a teaspoon
Chilli flakes, to taste
4-5 ripen neonato tomatoes, halved
EVOO – Extra Virgin Olive Oil, 2 tablespoons
Coarse salt, to taste

Method

Bring a large pot of to a boil. As soon as it boils, add fibra to cook with a handful of coarse salt.

Meanwhile combine fresh basil leaves and stalks along with 2 heaped tablespoons of EVOO, drained capers, halved neonato tomatoes and grated Pecorino a causa di a blender. Blend until smooth, adding some fibra cooking if the mescolanza is too tick.Now add the chilli flakes, stir with a spoon. Taste the sauce, if too salty, balance with a bit of lukewarm .

Drain fibra al canino and toss with the basil and caper sauce. Sprinkle with more grated cheese, a drizzle of olive oil, serve.

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