Pasta with Capers and Mint

The simple Sicilian flavors in this dish are bright, unexpected, fresh, and absolutely delicious and unforgettable! The capers and mint combine with Roma tomatoes in a beautiful fashion. Serve with warm, crusty bread and delight the entire family over and over again.

Pasta with Capers and Mint

Serves 4-6


1 pound Roma tomatoes
Raimondo Winery Garlic Olive Oil
1 head garlic
1 small onion
Italian parsley


Roasting the Roma tomatoes for our sauce will require the most time, so preheat the oven to 400 degrees first. Slice the tomatoes in half and spread on lightly oiled baking sheets, using Raimondo Winery Garlic Olive Oil. Sprinkle moderately with garlic powder and salt. Put tomatoes in oven to roast. Watch closely. After 10 minutes, if tomatoes are beginning to caramelize/brown, drizzle with Raimondo Winery Garlic Olive Oil across the tomatoes. If not tomatoes are not yet browning, wait another 3-5 minutes until they are beginning to do so. After approximately 20 minutes, assess the color/doneness of the tomatoes. If not yet caramelizing, turn oven to broil for 3 minutes. Remove and lightly drizzle with more Garlic Olive Oil. 2/3 of the tomatoes will be put into the food processor to make sauce. 1/3 need to be roughly chopped and added to the garlic and onions. While tomatoes are roasting, mince finely 6 cloves of garlic and ½ small onion. In sauce pan, add 2 tablespoons Raimondo Winery Garlic Olive Oil and turn heat on low/medium. Sauté garlic and onions until soft and translucent, but not brown. Remove from heat. Our goal is to produce 4 tablespoons each of finely chopped mint and Italian parsley. Remove the stems from the mint. Laying the mint leaves one on top of each other, roll between your palms and lightly squeeze. Finely slice the rolled mint, and then continue to chop until fine.  Reserve all 4 tablespoons. Tightly roll Italian parsley between your palms and lightly squeeze. Finely slice the rolled parsley, and then continue to chop until fine.  Reserve all 4 tablespoons. Start water to boil on stovetop for pasta. Add 1 tablespoon salt to water.  Bring to boil. Place approximately 2/3 of the roasted tomatoes into the food processor. Add one 14.5 ounce can of vegetable broth and whir until blended. Return food processed tomatoes and broth to warm pan with garlic and onions to reduce broth. When reduced sufficiently, add chopped 1/3 of tomatoes to garlic and onions. Add 2 tablespoons EACH mint and Italian parsley. Stir to combine. When sauce is combined and simmering, drain pasta, reserving a small amount of the liquid. Add pasta and liquid to sauce. Rough chop 2 tablespoons capers and add to sauce. Stir to coat pasta with sauce.

Serve topped with mint and parsley.

Recommended Wine Pairing:

2010 Raimondo Winery Sangiovese Chianti

2010 Raimondo Winery Albarino

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