Pasta Con Pomodoro Caperi E Menta

Pasta with tomatoes capers and mint.
The fresh flavours in this pasta dish just sum up what southern italian food is all about. Ideal for a light summer lunch or supper with a nice bottle of white wine.

Ingredients

4.5 litres/8 pints water
8 tsp salt
400g/14oz dried spaghetti
4 tbsp extra virgin olive oil
2 large garlic cloves, lightly crushed
pinch crushed dried chillies
500g/1lb 2oz small ripe vine or cherry tomatoes, skins removed, roughly chopped
1 tbsp salted capers, rinsed and drained
2 tsp chopped fresh mint
salt and freshly ground black pepper

Method

1. Place 4.5 litres/8 pints water into a large pan and bring to the boil. Add the salt, then the spaghetti and cook according to packet instructions, or until al dente.
2. Meanwhile, heat the oil in a large, deep frying pan. Add the crushed garlic cloves and fry over a low heat until they start to turn golden-brown, then remove the garlic and discard.
3. Add the crushed dried chillies and chopped tomatoes and fry for one minute, until the tomatoes are just starting to release their juice.
4. Add the capers and mint, and season, to taste, with salt and freshly ground black pepper.
5. Drain the cooked spaghetti and add to the pan. Stir well to coat in the sauce, spoon equal portions into four bowls and serve.