Bigoli with heirloom cherry tomatoes, capers and oregano aka “Summer Pasta”
This pasta recipe is perfect for those hot summer days. Quick, easy and fresh!
For this recipe I used my new @crumble pot. I love this pot for making sauces because the cast iron is perfect for keeping a constant heat and the enamel coating prevents sauce from sticking, making it a lot easier to clean.
INGREDIENTS (serves 2 ppl)
150 gr bigoli, or spaghetti
1 spring onion, finely sliced
400 gr heirloom cherry tomatoes, cut in half
3 tsp baby capers
Zest of half lemon
Dried oregano
Extra-Virgin olive oil
Salt
Black Pepper
METHOD
In a heavy-duty pot, over medium heat, add a good glug of olive oil, onion and cook until golden.
Add the capers (if they are large capers, roughly chop them) and let them fry off until fragrant.
Add the tomatoes and cook them for 5/6 minutes or until they just start to soften.
Meanwhile, bring a large pot of salted water to the boil, pour the bigoli in and cook it till al dente as per packet instructions.
As the pasta is cooking, add 1 ladle of pasta water to the sauce, followed by the oregano, and let simmer away. Check for seasoning.
When the pasta is ready, drain it, and add it to the sauce.
Add the lemon zest and toss it well until the pasta is nicely coated.
Top the pasta with a good crack of black pepper and a final drizzle of good quality olive oil.
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