The Dish | Spaghetti with Fresh Tomato-Chili Sauce

A simple and refreshing summer pasta dish with a perfect combination of creamy and tangy, adapted from Australian Gourmet Traveller’s summer menu. It’s also a good introduction for kids who want to learn how to cook a meal (and those chili flakes are optional if your diners prefer a dish without a slight kick).

  • 1 pound mixed tomatoes, chopped
  • 2 garlic cloves, crushed
  • 2 tbsp honey
  • ¼ cup wine vinegar
  • ½ tsp chili flakes
  • ½ cup, loosely packed, finely chopped Italian parsley
  • 1 pound spaghetti
  • 3½ oz unsalted butter, chopped
  • ⅓ cup baby capers, rinsed and drained
  • ½ cup Greek yogurt
  • Combine tomatoes, garlic, honey, vinegar, chili flakes, and parsley in a large bowl. Season to taste and toss to combine. Set aside.
  • Meanwhile, cook pasta in a large pot of boiling salted water until al dente.
  • While pasta is cooking, heat butter in a saucepan over high heat and cook until foaming and nut brown (2-3 minutes). Add capers and cook until crisp and butter is brown (1 minute) then remove from heat.
  • Drain pasta, setting aside 4 oz pasta water.
  • Add pasta and reserved water to tomatoes and toss well to combine.
  • Divide pasta between bowls. Top with yogurt, browned butter, and capers.

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