Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Gigli
Garlic and Caper Tomato Pasta
Fry the garlic slices until golden and lift them out, then build the sauce in that oil. The capers go crisp too, and both go back on at the end.
Caitlin Fitzpatrick
Feeds: 2
25 minutes
Ingredients
- 2 servings of Northern Pasta Co Gigli Pasta
-
60ml olive oil
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4 cloves garlic, finely sliced
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1 jar capers, rinsed and pat dry
-
1 tin chopped tomato
-
100g cherry tomatoes, halved
-
1tsp chilli flakes
-
Salt and pepper
-
½ bunch basil leaves
Gigli
From: £4.95
Method
1
Heat your oil in a large pan over a medium heat Fry your sliced garlic until it starts to go golden brown and crispy Carefully remove the garlic from the oil and set aside on some kitchen roll to drain Using the same oil, fry the capers until they begin to pop and crisp up (take extra care to dry these well after rinsing to avoid any water mixing with the hot oil ) Remove the capers from the oil and set aside to drain with the crispy garlic Add a tin of tomatoes to the oil alongside the chopped tomatoes, mix well until combined with the aromatic oil Season well with salt, pepper, chilli flakes and basil leaves Add the garlic and capers back into the sauce and allow to simmer over a low heat for 10-15 minutes - this allows the sauce to thicken and the flavours to develop even more Cook your pasta according to the packet instructions Toss your pasta through the sauce and enjoy!
2
I like to save a few of the crispy garlic slices and capers to garnish
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