Recipe Spicy Basil and Caper Pasta

[MypinchofItaly]

Beyond Pesto, 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 in brine, a tablespoon
• Chilli flakes, to taste
• Grated Pecorino cheese or Parmigiano, a teaspoon
• 4-5 ripen baby tomatoes, halved
• EVOO - Extra Virgin Olive Oil, 2 tablespoons
• Coarse salt, to taste

Method

Bring a large pot of water to a boil. As soon as it boils, add pasta 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 baby tomatoes and grated Pecorino in a blender. Blend until smooth, adding some pasta cooking water if the mix is too tick.
Now add the chilli flakes, stir with a spoon. Taste the sauce, if too salty, balance with a bit of lukewarm water.

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