30 minutes
A vibrant and comforting pasta dish that combines the sweetness of cherry tomatoes with the bold flavors of capers, garlic, and red-pepper flakes.
to taste
tablespoons
Capers, drained
0 oz
tablespoons
Garlic, thinly sliced
cloves
teaspoons
0 oz
0 oz
Fresh Basil, thinly sliced
cups
to taste
1. Prepare Capers and Infused Oil
In a large nonstick skillet, warm 2 tablespoons of olive oil over medium heat. Add the drained capers to the oil and let them sizzle until crispy, about 3 to 4 minutes. Transfer the crispy capers to a paper towel-lined plate with a slotted spoon, leaving the caper-infused oil in the skillet.
2. Cook Tomato Paste
In the same skillet, spoon in the tomato paste and cook for 2 minutes, allowing the paste to deepen in color and flavor.
3. Add Garlic and Red-Pepper Flakes
Add the remaining 2 tablespoons of olive oil, along with thinly sliced garlic and red-pepper flakes. Cook for about 2 minutes until the garlic is golden and aromatic.
4. Boil Pasta
Bring a large pot of salted water to a boil and cook the orecchiette pasta until al dente, following package instructions. Drain, reserving a cup of pasta water.
5. Cook Cherry Tomatoes
Add cherry tomatoes to the skillet, seasoning with salt and pepper. Cook for 5 minutes until they start to collapse. Add a ladle of pasta water to create an emulsion with the tomato juices and oil.
6. Combine Pasta and Sauce
Add the drained pasta directly into the skillet with the tomatoes, tossing to coat the pasta with the sauce. Tear in the basil and stir through the pasta.
7. Serve and Garnish
Serve the pasta in warm bowls, topped with the crispy capers and additional basil leaves. Optionally, add cheese for a creamy, salty finish.
Opt for the ripest, most flavorful cherry tomatoes you can find. The natural sweetness and acidity of the tomatoes are the backbone of this sauce. If you can, choose a variety of colors for a visually appealing dish.
Don’t forget to reserve some pasta water before you drain your pasta. The starchy water is a miraculous ingredient that helps to emulsify and thicken your sauce, allowing it to cling to the pasta better.
Cook the pasta until it is just al dente. It will continue to cook a little when you toss it with the hot sauce, so you want to ensure it retains a nice bite.
Toss the pasta with the tomato sauce and add pasta water as needed over low heat. This encourages the sauce to emulsify, giving you a glossy and rich consistency rather than a watery one.
Add freshly chopped basil or parsley at the end of cooking for a burst of freshness. The heat will release their essential oils, which adds a layer of complexity to your dish.
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