Serves 3
kosher salt and black pepper
4 tbsp olive oil
4 tbsp drained, jarred capers
4 tbsp tomato past
3 cloves garlic, minced
1 to 2 tsp red pepper flakes
16oz oreccchiette pasta
2/3 cups pasta cooking water
1.5 lbs cherry tomatoes, halved
1/2 cup thinly sliced basil
fresh ricotta salata, grated
Bring large pot of salted water to boil over high heat.
In large nonstick skillet, heat 4 tbsp oil over medium to high heat. Pat capers dry, then add them to the skillet and cook, stirring frequently - be careful, they burn very easily - cook until crisp, about 3-4 minutes. Using a slotted spoon, transfer capers to a paper-towel lined plate.
Add tomato past to skillet and cook over medium heat, stirring frequently, until tomato past darkens in colour and deepens in flavour, about 2 minutes. Reduce heat to medium, add garlic and red pepper flakes, stirring frequently, until garlic is softened, about two minutes.
Add pasta to boiling water and reduce heat to medium. Cook until al dente.
While past cooks, add cherry tomatoes to skillet, season with salt and pepper, cook over medium heat for 5 minutes. Add pasta cooking water and cook, stirring occassionally, until tomatoes start to fall apart and liquid becomes saucy, about 10 minutes.
Drain pasta and transfer to skillet with sauce to combine. Stir in basil and season to taste with salt and pepper if needed.
Divide among plates or bowls and top with caperts plus cheese. Serve.