Tomato Capers – Pasta with Vegannett Tomato-Caper & Sun-Ripened Tomatoes

An ode to Mediterranean cuisine – this tomato-caper pasta is a delightful rendezvous of fruity freshness, gentle acidity, and spicy depth. The jar of Vegannett Tomato-Caper lends character to the sauce, while fresh tomatoes, onions, and a hint of garlic provide an aromatic base. The crowning glory: small capers that melt on the tongue like salty jewels.

🍅 Ingredients for 4 hungry gourmets:

• 1 jar Vegannett Tomato-Caper (135 g)
• 500 g ripe tomatoes
• 2 onions
• 1–2 cloves of garlic (to taste)
• 2 tsp tomato paste
• 400 g pasta (e.g., Emmer-Spelt noodles)
• 1 jar capers (approx. 75 g)
• A little olive oil
• Freshly ground black pepper
• Salt to taste
• Vegan hard cheese (optional, for serving)

🔪 Preparation:

1. Bring a large pot of salted water to a boil and cook the pasta al dente.
2. Meanwhile:
• Peel and finely dice the onions and garlic.
• Wash and roughly chop the tomatoes.
3. Heat some olive oil in a large pan. Sauté the onions and garlic until translucent.
4. Add the fresh tomatoes and fry briefly. Then stir in the tomato paste and the jar of Vegannett Tomato-Caper. Deglaze with a splash of pasta water and simmer for about 5 minutes.
5. Add the capers, season the sauce with pepper and (if needed) salt.
6. Drain the pasta, mix with the sauce and serve immediately.
7. Optionally, sprinkle with vegan hard cheese and garnish with fresh basil.
   

🌿 Tip:

For an extra boost of freshness and depth, you can add a squeeze of lemon juice and a touch of chili oil over the pasta just before serving.