This recipe arrives on 24/09/2026
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Caper Paste
- 400 g spaghetti
- 500 g ripe cherry tomatoes (datterini or ciliegino)
- 3 heaped tbsp Pantelleria Caper Paste
- 2 cloves garlic
- A handful of Taggiasca olives
- Fresh basil, as much as you like
- Extra virgin olive oil
- Salt and black pepper
Don't salt the pasta water as much as usual — the caper paste is already quite salty on its own. Taste the sauce first and adjust.
Halve the cherry tomatoes and sauté them in a pan with the oil and crushed garlic, over high heat for 5-6 minutes: they should wilt but still stay a bit lively, not turn into a sauce. Remove the garlic, lower the heat and add the caper paste, stirring well until it melts into the sauce, then toss in the olives roughly torn by hand.
Cook the spaghetti very al dente, drain while keeping aside a cup of pasta water, and tip straight into the pan. Toss everything together for a couple of minutes, adding a splash of pasta water if needed to bind it. Turn off the heat, add a shower of hand-torn basil and a drizzle of raw olive oil.
