Pasta with tomatoes, mint and capers

This fast, fresh and delicious dish is perfect for a light summer lunch or supper with a nice bottle of a light red, such as Pinot Noir. It’s one of the simplest meals in our repertoire. We enjoy preparing it for us and friends almost every week.. minimal ingredients, with maximum of the effect!

To get the best out of this dish, I use some fresh mint from the backyard, fresh pasta from Grano or Mega Image and a touch of personal enthusiasm and caring!



2L boiled water

200g fresh pasta (Linguine, Fettuccine, other long ribbons)

2 tbsp. Extra Virgin Olive oil

8 cherry tomatoes

4 cloves garlic

2 tbsp. rinsed and drained capers

1/2 tsp. chili flakes

2 tbsp. chopped fresh mint, few more leaves to garnish the plate

Sea salt and freshly ground black pepper

Parmesan cheese


Cut the cherry tomatoes in half, chop the garlic. Into a pan put the olive oil and add the tomatoes and the chopped garlic in to cook gently. Cook for about 5 minutes.

Add the capers to the pan. Remove the pan from the heat.

Add chili flakes and season with salt and pepper. Taste and adjust the seasoning if necessary.

Bring 2L of salted water to the boil and add the pasta. Since it is fresh, you don’t need to cook it more than 3-4 minutes. Anyway look for on the back of the package. Drain the cooked pasta and add it to the sauce.

Then add the chopped mint. Stir well to coat in the sauce. Toss together and serve.

Add grated Parmesan and on top place a mint leaf. To make this dish vegetarian, simply, just do not add parmesan.

We had a glass of Beaune Bressande, Domaine Besancenot 2008.


TIP: The rule to cook good pasta is to have the following proportion: 1000L water, 100g pasta, 10g salt!

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