Australian Gourmet Traveller - (01)January 2021 (1)

500 gmmixedtomatoes,chopped

2 garliccloves,crushed

2 tbsphoney

60 ml(¼cup)Sherryvinegar

½ tspchilliflakes

½ cup(looselypacked) finely chopped

flat-leafparsley

400 gmspaghetti

100 gmunsaltedbutter,chopped

65 gm(⅓cup)babycapers,

rinsedanddrained

140 gm (½ cup) Greek yoghurt

1 Combinetomatoes,garlic,honey,

vinegar,chilliflakesandparsleyin

a largebowl.Seasontotasteand

tosstocombine.Setaside.

2 Meanwhile,cookpastaina large

saucepanofboilingsaltedwateruntil

al dente(6-7minutes).Drain(reserve

125mlpastawater).Addpastato

tomatoesandtosswelltocombine.

3 Heatbutterina saucepanoverhigh

heatandcookuntilfoamingandnut

brown(2-3minutes).Addcapersand

cookuntilcrispandbutteris brown

(1 minute)thenremovefromheat.

4 Dividepastabetweenbowls.Top

with yoghurt, burnt butter and capers.➤

PRODUCETIP

Weuseda mixtureofoxheartand

vine-ripenedcherrytomatoes

butanyvarietywillworkaslong

astheyarejuicyandripe.

Spaghettiwith“nocook”

tomato-chilli sauceSERVES 4

.

US
PE

R

SP

EEDY .M

AK

E

IT

NI

REDNU

GOURMET TRAVELLER 45