spicy cherry and capers sauce

This sauce is super easy to make and simply explodes with flavor in your mouth. I usually pair it with ravioli or tortelleti to create a quick and filling lunch. Any kind of chilli oil will work, but Lao Gan Ma’s version with fermented soybeans goes particularly well, adding a deep smoky layer others may lack.

  • Prep: 5 min.
  • Cooking: 20 min.
  • Serves: 2 portions

Ingredients

  • 400 g fresh or 250 g dry pasta
  • 250 g cherry tomatoes, halved
  • 2 garlic cloves, finely chopped
  • 2 tbsp capers
  • 2-3 tsp chilli oil, adjust to taste
  • 2 tbsp vegetable oil, for frying
  • salt, for boiling the pasta

Method

  1. Prepare a large pot of boiling water with salt for the pasta.
     
  2. Heat the vegetable oil in a wok over high heat. Once sizzling, fry the garlic for a few seconds while stirring, until fragrant but not burnt.
     
  3. Add the cherry tomatoes and capers to the wok. Cook for about 10 minutes while stirring often, letting the tomatoes release their juices and begin to disintegrate. It’s OK if the tomato skins get a bit charred, but don’t let them burn too much.
     
  4. Once most of the tomato juice has evaporated, incorporate the chilli oil into the sauce.
     
  5. Put the pasta in the pot of boiling water, stirring with a spoon to prevent it from sticking to the sides and bottom. While the pasta cooks, periodically use the spoon to transfer some of the water to the wok. It should immediately start to bubble, letting you detach any sauce sticking to your wok’s sides. As you stir pasta water into the wok and let it evaporate, the sauce will become darker, richer and smoother.
     
  6. Once cooked al dente, strain the pasta and transfer it to the wok. Toss it around for about a minute, letting the pasta absorb all the flavors. Serve immediately.