Quick Summer Recipe: Spaghetti with Tomatoes, mint and capers
Our customer, amateur chef and jubilant wine lover, Brian Scott, has donated his much admired summer recipe to our WineWeaver Chef’s Kitchen collection – ‘Spaghetti with tomatoes, mint, capers (and prawns)’.
Quick to prepare and delicious to boot, this summer recipe will delight your tastebuds, especially when it’s washed down with a glass or two of aerated wine!
2 tbs Extra Virgin Olive oil
3 cloves garlic peeled and smashed
8 medium tomatoes on the vine
Large handful of mint leaves
2 tbs capers washed and drained
1/2 tsp chili flakes
Sea salt and freshly ground black pepper
Additional extras if preferred:
Deliciously big prawns for added oomph!
Cut the tomatoes in half and squeeze out the pips and juice (you don’t need the pips or juice).
Into a pan put the olive oil and pop the garlic cloves in to cook gently. No browning required as we are just infusing the oil.
Remove garlic and discard.
Chop the tomatoes and add to the oil.
Chop the mint and rough-chop the capers and add to the pan.
Add chili flakes and season with Salt and pepper.
Taste and adjust the seasoning if necessary.
Bring a large pot of salted water to the boil and add the spaghetti. Cook until al dente.
Drain the cooked pasta and add to the sauce (along with cooked prawns should you so wish).
Toss together, serve and enjoy!!
And for the wine…
Brian teamed his summer recipe with a Cabernet Sauvignon from Cape Mentelle – perfectly aerated with his WineWeaver wine aerator.