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.