Spaghetti with a Basil and Caper Sauce

*Spaghetti with a Basil and Caper Sauce*
Serves 2 generously

Quick, delicious and as easy as boiling a pot of water.

220g of fresh pasta (5 ounces)
a large pot of lightly salted boiling water
a few good handfuls of fresh basil leaves
a clove of fresh garlic, peeled
1 generous teaspoon of Dijon mustard
2 TBS white wine vinegar
1 tsp capers (I  like the ones in vinegar, but you can use salted ones if you want.
just rinse them well.  I also like to use the non pareil ones, or tiny ones)
3 TBS extra virgin olive oil (may need more)
2 to 3 TBS cream
fine sea salt and freshly ground pepper to taste
Toasted pine nuts, or  broken salt and pepper roasted cashews

Put the basil leaves, garlic, mustard, vinegar, capers, and the olive oil in the blender or the beaker which came with you stick blender.  Blitz until smooth adding more  olive oil if need be to make thick, yet pourable mixture.  Stir in the cream and season with salt and pepper to taste.

Cook your spaghetti al dente according to your package directions.  Drain well.  Return to the pot and toss together with the sauce.  Divide between two pasta bowls and sprinkle with some toasted pine nuts of cashews.  Enjoy!

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