Pasta with Braised Tomatoes and Capers

Pasta with Braised Tomatoes and Capers

Pasta with tomatoes, ricotta and capers, what's not to like?

Pasta with Braised Tomatoes and Capers

Adapted from Aromen & Gew├╝rze by Hans Gerlach


600 g peeled tomatoes
1 onion, diced
1 clove garlic, minced
1/2 tsp dried rosemary
6 Tbsp olive oil
6 Tbsp white wine
3 Tbsp capers (rinsed and drained when stored in salt; just drained when stored in brine)
salt and pepper
500 g pasta (e.g. linguine)
150 g ricotta cheese


In a skillet, heat 2 Tbsp olive oil and fry the onion until translucent. Add the garlic and fry until fragrant. Add the tomatoes and braise for 5 minutes. Add the white wine, rosemary and salt and pepper. Braise for 5 minutes with a lid on and reduce for another 10 minutes without a lid.

Meanwhile, cook the pasta as per instructions on the packet.

In a small skillet, heat the remaining olive oil and fry the capers for about one minute. Drain with a slotted spoon and dry on paper towels. Reserve the oil.

Stir the ricotta into the tomato sauce. Drain the pasta and toss with the sauce. Serve with some capers and a drizzle of the caper oil on top.

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