Recipe & photography by Anna Colwell
A simple way to really elevate your tomato sauce, in this recipe we fry garlic slices and capers in oil, and then use that rich flavoured oil as the base to our tomato sauce - delicious!
Ingredients
- 60ml olive oil
- 4 cloves garlic, finely sliced
- 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
- 2 servings of Northern Pasta Co Gigli Pasta
Method
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!
I like to save a few of the crispy garlic slices and capers to garnish
