Name: Tomato, basil and crispy caper angel hair
Prep time: 8 min
Cook time: 6 min
Total time: 14 min
Yield: 4
Ingredients: salt, to season; 1/2 cup vegetable oil; 2 1/2 tablespoon baby capers. drained, rinsed and dried; 1 bunch fresh basil leaves, plus extra for serving; 4 vine-ripened or oxheart tomatoes, halved horizontally; 3 teaspoon garlic-infused extra virgin olive oil; sea salt and cracked black pepper; 350 gram angel hair pasta; 1/2 cup finely grated parmesan

Tomato, basil and crispy caper angel hair

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Serves 4

Prep

Cook

Total

14M

Ingredients

salt, to season

1/2 cup vegetable oil

2 1/2 tablespoon baby capers. drained, rinsed and dried

1 bunch fresh basil leaves, plus extra for serving

4 vine-ripened or oxheart tomatoes, halved horizontally

3 teaspoon garlic-infused extra virgin olive oil

sea salt and cracked black pepper

350 gram angel hair pasta

1/2 cup finely grated parmesan

Method

1.Bring large saucepan of salted to the boil. Heat oil in small over medium-high heat.

2.Cook capers in hot oil tor 1 minute, until capers have blossomed and are crispy. Remove with slotted spoon and drain well on paper towel. Fry basil for about 20 seconds, until mostly translucent. Remove with slotted spoon and drain well with capers.

3.Squeeze about half the seeds from tomatoes. Grate tomatoes into mixing bowl by pushing the cut side through grater, leaving skin behind. Discard skin. Shred remaining basil and add to tomatoes with garlic- infused oil. Season.

4.Cook pasta to just under al dente. Drain and toss through tomato mixture to absorb some tomato liquid. Let pasta stand for 1 minute, then stir through half of parmesan.

5.Place pasta in serving bowls and top with capers, basil leaves and remaining parmesan.

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