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September 27, 2021 1 min read


  • Two pans. One for boiling spaghetti, frying pan or shallow pan for sauce.


  • 200 g Cherry Tomatoes
  • 1 Lemon (juice and zest)
  • 2 servings of Spaghetti
  • 100 g Capers plus the water from the jar
  • 1 onion peeled and finely chopped
  • 2 cloves of Garlic peeled and chopped
  • 1 tablespoon of olive oil
  • Fresh basil leaves optional


  • Cook the pasta according to the instructions.
  • Place the onion and garlic in a pan over a medium heat, with a drizzle of olive oil and a pinch of salt. Mix well and cook for 5-10 minutes until soft.
  • Once soft, add the capers, caper water, lemon zest, lemon juice and tomatoes ( I halved mine)
  • Cook everything together for a further 10 minutes until the juice begins to bubble.
  • Topped with fresh basil if available.
  • Stir through the pasta and enjoy!

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