- 500 g wholewheat spaghetti
- 1 T extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, finely sliced
- 1 red chilli, finely sliced
- 2 plump whole tomatoes
- 1 cup fresh basil leaves
- 200 g cherry tomatoes, halved
- 12 olives
- 8 caperberries
- 2 large balls of fresh mozzarella
- sea salt and freshly ground
- black pepper
Cook the spaghetti in rapidly boiling water until al dente and drain.
Warm the olive oil in a pan over a medium to low heat.
Pan-fry the garlic and chilli until fragrant, then add to the pasta.
Squeeze the whole tomatoes over the pasta, allowing the juices to seep in.
Tear the basil leaves into the pasta, add the cherry tomato halves, olives and caperberries and mix well to combine.
Break the mozzarella into large chunks and scatter over the pasta.
Season to taste, add a glug of olive oil and serve immediately.
Cook’s notes: If you have the time, oven-roast the tomatoes with olive oil and a splash of balsamic vinegar. You can also add a few smashed anchovies or use chunks of ricotta instead of mozzarella.
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