Cherry Tomato & Caper Spaghetti
2 Tbsp olive oil
1 garlic clove, sliced
1 red or green chilli, deseeded and finely chopped, or half tsp chilli powder
1 pint cherry tomatoes, halved
2 tsp capers
½ cup white wine
2 Tbsp lemon juice
Boil the spaghetti.
Meanwhile, heat the oil in a medium non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes, capers, white wine and lemon juice, cook for a further 3-4 mins until the tomatoes start to break down.
Pour the tomatoes and sauce over the cooked pasta and serve with goat cheese and fresh pepper.