Spicy and Saucy Cherry Tomato Pasta

Ingredients

• 60ml olive oil
• 30g drained jarred capers
• 50g tomato paste
• 3 garlic cloves, thinly sliced
• 2–4g red-pepper flakes (optional)
• 680g cherry tomatoes, halved
• 450g orecchiette or other shaped pasta
• Kosher salt and black pepper
• 10g fresh basil, thinly sliced, plus small whole leaves for garnish
• Fresh ricotta, shaved ricotta salata, or grated pecorino or Parmesan, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Heat 30 ml oil in a large nonstick skillet over medium-high. Pat the capers dry, then cook them, stirring frequently, until crisp, 3 to 4 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
3. Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until it darkens and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 30 ml oil, garlic and red-pepper flakes if using, and cook until the garlic is soft and fragrant, about 2 minutes.
4. Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
5. While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, for 5 minutes. Add 160 ml pasta water and cook, stirring occasionally, until the tomatoes begin to collapse and the liquid becomes saucy, about 10 minutes.
6. Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
7. Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.