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Tomato and Caper Pasta

Serves  6  Prep Time 10 minutes | Cook Time 5 minutes


450 g Spaghetti
6 tbsp Extra-virgin olive oil
1 Pint cherry tomatoes, halved
½ c Black olives, chopped
4 Anchovy fillets, chopped
1 tbsp Small capers
Salt and freshly ground pepper
¼ c Chopped basil


  1. Bring a pot of salted water to a boil. Add the spaghetti and cook until al dente; drain, reserving 1/3 cup of the cooking water.
  2. Meanwhile, in a large, deep skillet, heat the oil. Add the tomatoes, olives, anchovies and capers and cook over moderate heat, stirring, until just hot, about 3 minutes.
  3. Add the pasta to the skillet along with the reserved cooking water and toss. Season with salt and pepper and transfer to a large bowl. Sprinkle with the basil and serve.

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Suggested Pairings: A refreshing or thirst quenching style of beer such as a lager would be perfect with this light pasta dish.

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