You may also like
Ingredients
- 125 ml (4 fl oz/1/2 cup) olive oil
- 125 g (4 1/2 oz) capers in brine, drained and rinsed
- 500 g (1 lb 2 oz) cotelli
- 2 tablespoons lemon juice
- 3 very large handfuls basil
- 35 g (1 1/4 oz/1/3 cup) grated parmesan cheese
- 250 g (9 oz) cherry tomatoes, quartered
- 8 bocconcini (fresh baby mozzarella cheese), quartered
- extra virgin olive oil, for serving
Method
1. Heat half the oil in a frying pan, add the capers and cook over high heat for 3-4 minutes, or until crisp and golden. Drain on paper towels and set aside.
2. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, mix the lemon juice, 2 very large handfuls of the basil and the remaining oil in a food processor until smooth. Season.
3. Roughly tear the remaining basil leaves, then toss through the warm pasta with the basil mixture, 2 tablespoons of the parmesan and the cherry tomatoes. Spoon into warmed bowls and top with the bocconcini and capers. Drizzle with the extra virgin olive oil and garnish with the remaining grated parmesan. Serve immediately.
