Spaghetti with Capers, Pomodorini and Fried Breadcrumbs

Spaghetti with Capers, Pomodorini and Fried Breadcrumbs

 

220g spaghetti (approximately half a packet)

1 Tbs olive oil, plus extra

1/2 cup fresh breadcrumbs

1 Tbs capers

1 jar pomodorini (cherry tomatoes available from gourmet food stores)

1 handful basil or rocket leaves

Parmesan (I used Pomaro, a New Zealand version)

Sea salt and freshly ground black pepper

1. Bring a large pot of salted water to the boil.

2. Meanwhile, heat the olive oil in a fry pan and fry the breadcrumbs until golden and crispy, remove and set aside.

3. Add the capers to the pan. Remove the tomatoes from the jar and add, stirring while slightly squashing to release juices. Add a tablespoon of liquid from the jar with a little more olive oil and simmer for 2 minutes, then season.

4. Cook the spaghetti until al dente then drain and add to the pan. Add the basil or rocket and combine. Serve in a warm bowl with grated parmesan and the breadcrumbs scattered over.  Serves 2.  Amanda Laird.