Spaghetti with Tomatoes, Mint and Capers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g tomato (s)
- 0.5 ½ bunch mint, fresh, chopped
- 0.5 ½ bunch parsley, smooth, chopped
- 1 tablespoon capers
- 4 tablespoon olive oil
- 5 clove (s) garlic
- 300 g spahetti
- some salt and pepper
- sugar
- 1 tablespoon, leveled chilli flakes
- 80 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Prepare the spaghetti according to the instructions on the packet.
- Halve the tomatoes and squeeze them with your fingers to remove the juice and seeds. Then chop into small pieces and cut out the remains of the green flowers.
- Coarsely crush the garlic cloves and fry them in olive oil in a sufficiently large saucepan. Then take it out again. Put the tomatoes in the pot, add the chilli flakes and capers and stir thoroughly. Then add the mint and parsley and season the sauce with salt, pepper and sugar. Add the cooked spaghetti to the saucepan, mix well with the sauce and place on the plate.
- Sprinkle with grated parmesan cheese and enjoy.
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