Potato, Rosemary, Caper and Tomato Spaghetti

This was made when I got home exhausted on Sunday having been away, with two friends coming over to watch TV (see below). I did not want to go to the shops and had a random assortment of things in the fridge. It was tasty and satisfying. 

This was for three


approx. 5 small potatoes (I had waxy red ones)

sprig of rosemary

handful small tomatoes

1 tablespoon capers

1 lemon

extra virgin olive oil


How I made it:

Finely slice the potatoes into rounds about 2 mm thick – I left the skin on. Place them in a large frying pan with a few glugs of good quality olive oil, and the rosemary. Cook on a medium heat for 30 mins, turning them and scraping them off the bottom of the pan every few minutes. 

When about 20 mins through, put on salted water to boil for the pasta. When boiling, put spaghetti in to cook for about 8/9 mins.

Chop up tomatoes and season with salt and olive oil.

When the potatoes are cooked, turn off the heat and stir in raw, seasoned tomatoes, and capers and squeeze the juice of the lemon in. Season well (or to taste) with salt. 

Drain pasta.

Stir it all together. Adding more olive oil if necessary.

Eaten with:

A dressed rocket salad, parmesan on top, and a glass or two of white wine.


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