Not just pesto when it comes to basil, as this pasta sauce was born by chance from the fortunate fact of having a basil plant growing thriving on the terrace.

Leftover capers stored in the fridge, some chilli peppers and a few ripe baby tomatoes did the rest.

We used wholegrain spelt spaghetti.

 

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

  • sainsburys-wholegrain-spelt-spaghetti, 180 g
  • Fresh Basil, 200g
  • Capers in brine, a tablespoon
  • Grated Pecorino cheese, a teaspoon
  • Chilli flakes, to taste
  • 4-5 ripen baby tomatoes, halved
  • EVOO – Extra Virgin Olive Oil, 2 tablespoons
  • Table fine salt, a pinch
  • Coarse salt, to taste

 

Method

Place a pot of unsalted water on the stove until it comes to the boil.

In the meantime, wash the basil leaves including the stalks, place in an immersion blender with 2 heaped tablespoons of extra virgin olive oil, the drained capers, the halved baby tomatoes, grated pecorino cheese, a pinch of salt and give it a first whizz to get a thick puree. If too thick, add some pasta cooking water.
Now add the chilli flakes, stir with a spoon.

 


As soon as the water boils, plunge pasta with some coarse salt, stir, let it cook then drain and put it back into the pot, add the puree and stir until the sauce is well incorporated into the pasta.

Sprinkle with more grated cheese and a drizzle of olive oil, serve.

 

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