members recipes

Ingredients
400g Pasta penne
200g fresh cherry tomatoes cut in small pieces.
1 spoon concentrated tomato paste
3 small shallots
50-70g capers de-salted and washed
3 small cloves of garlic finely chopped
10-15 leaves fresh basil
1 handful of chopped parsley
1 shallow teaspoon hot dried chilli pepper flakes (or according to ones taste)
olive oil
salt

Method

Put shallots, garlic, capers, chilli pepper flakes with olive oil in a pan when translucent add tomatoes, tomato paste, parsley and basil, cover and let cook gently for at least half an hour.
Prepare a large pan of salted water bring to boil Cook the pasta until al dente. Drain water add to the pasta the caper sauce that you have prepared and toss well . Put some freshly grated parmisan cheese not too much and torn basil leaves on top and serve.