Pasta with capers and lemon

serves 2 · 20 min cooking

  1. Bake cherry tomatoes (250 g) until blistered.
  2. Boil pasta (200 g) with a dash of olive oil (2 tbsp) until al dente.
  3. Dice anchovies (6) and garlic (2). Heat butter (20 g) and olive oil (2 tbsp) in a pan; fry the anchovies, capers (2 tbsp) and garlic until browning.
  4. Drain pasta, toss into the pan. Plate with tomatoes (250 g), parsley, lemon juice (1) and parmesan (30 g).