Tomato & Caper Spaghetti

Serves 2 people

Ingredients:

3 tablespoons capers (finely chopped)

1 large banana shallot (finely chopped)

1 large garlic clove (finely chopped)

1 tsp tomato purée

5-6 vine ripened tomatoes

Two large handfuls gluten free spaghetti (roughly 75g per person) 

100-200ml pasta water. It’s worth reserving more than you think you do! 

3 tbsp olive oil plus more for drizzling

Large handful of finely chopped parsley

2 tsp lemon zest

Salt and pepper, to taste

Directions:

Cook the gluten free spaghetti  in a pan of boiling salted water according to the packet instructions but remove a minute or two before so you get an al-dente pasta.

Meanwhile, heat the olive oil in a pan set on medium heat. Add the finely chopped shallots, garlic, stirring occasionally. Cook until they’re translucent (should take about 5 mins) Stir in the tomato purée, followed by the vine tomatoes and mix well.

Add the finely chopped capers, and lightly season with salt and pepper. Pop a lid on the pan and cook until the tomatoes are jammy. This should take about 5-7 minutes.

Once the pasta is ready, drain and reserve about 100-200ml of the pasta water and put to the side. Add the al dente pasta to the sauce, stirring often, until the sauce has thickened.

Sprinkle in the chopped parsley, lemon zest and mix gently until everything is nicely coated, at this stage you can start to add a bit of the pasta water if you think the sauce needs to be looser.

Optional: Squeeze a little bit of lemon juice at the end, drizzle some olive oil and top with more parsley. Enjoy!