Rigatoni with capers and mint

November  1, 2013
0 Ratings
  • Serves 4
Author Notes

An unforgettable pasta!
Making a pasta is one thing. But making a pasta for your friends and loved ones who will bag you for more please, is just a whole different story! For some reason, I thought this pasta was one of my first posts, but stupid me, that was a totally different one! (It was the penne with rosemary-tomato pesto, which is good too, by the way!) How could I withhold you of this awesome, most simple recipe with the great WOW effect, it always gives!

The recipe originally came from Tessa Kiros. It was a pre-post in a magazine from her first book ‘Twelve’, she was about to publish herself. (It became such a hit, many books followed).
It was years ago when I first made it, and never forgot about the recipe since. But, to be honest, I have made it so many times, I’m not really sure my recipe is still the same it ones was supposed to be. I can remember her recipe said to use fresh tomatoes, but than the sauce needed sugar and balsamic vinegar to balance the taste. I discovered this balance was already there, when I used a can of organically grown, peeled and chopped tomatoes. It’s those little differences which make it your own. Anyway, you should try and see for yourself. But whenever you feel like making something special with just a little effort or ingredients, this absolutely is the one!
Mirjam Leslie-Pringle

What You'll Need
  • 1 packet Rigatoni (‘De Cecco’ is my favorite)
  • 4 tablespoons olive oil
  • 2 cloves of garlic
  • 2 cans of organically grown, peeled and chopped tomatoes
  • 1/2 cup (125 ml) cream
  • 1 can of capers, drained
  • 2 great hands of fresh mint
  • Freshly ground pepper and salt
  1. Bring a large pot of water to boil with some salt and olive oil, and cook the rigatoni, or any other pasta you prefer, as directed on the back of the pack.
  2. In the meantime, chop the onion into little pieces, and slices up your garlic.
  3. Pour a royal amount of olive oil in a pan and stir fry the onion and garlic on low heat for about 5 to 10 minutes, but make sure they don’t burn.
  4. Stir in the tomatoes and the cream, and bring to taste with salt and pepper. (do not be stingy with the salt, it gives your dish that delicious bite)
  5. Simmer for another 10 minutes on low heat.
  6. Drain the capers and stir them in as well. Simmer for 5 more minutes to soften the capers and to blend in the tastes.
  7. Whisk your sauce through the rigatoni, peel off and roughly cut the bigger leaves of the mint and stir them in as well. Keep the small leaves in tact to garnish your dish.
  8. Of cours you could use some parmesan on top, but it goes well without, too.

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