Basil & Caper Creamy Spaghetti

The combination of fresh basil, gently rinsed capers, and sweet cherry tomatoes creates a balanced, aromatic flavour, while Parmigiano adds just enough richness without dominating the dish. This basil & caper creamy spaghetti is easy to prepare, healthy, and perfect for 2–3 people.

Serves 2-3, Preparation time 10 mins, Cooking time 10 mins

Wholewheat Spaghetti, 200 g / 7 oz
Fresh Basil, 150 g / 5 oz
Capers in brine, rinsed, 1 tbsp
Grated Parmigiano, 1 tbsp
Optional: Chilli flakes, to taste
4-5 ripen baby tomatoes, halved
Extra Virgin Olive Oil (EVOO) 2 tbsp (plus extra for serving)
Pasta cooking water, as needed

Method

Bring a large pot of water to the boil. Add a pinch of coarse salt and cook the pasta until al dente.

Meanwhile, blend basil, cherry tomatoes, rinsed capers, grated Parmigiano, 2 tsp of EVOO in a food processor until smooth.

Add a little pasta cooking water if the sauce is too thick.

Optional: Stir in the chilli flakes.

Drain the pasta and toss with the sauce until well coated. Serve your Basil & Caper Creamy Spaghetti immediately with a drizzle of EVOO and a sprinkle of grated Parmigiano if desired.

If you prefer a creamier texture, you can add a splash of low-fat cream or a spoonful of ricotta during blending.