Spaghetti with cherry tomatoes and caperberries

To prepare the spaghetti with cherry tomatoes and caperberries, first wash the datterini cherry tomatoes and cut them in half 1. Pour the extra virgin olive oil into a pan large enough to later hold the spaghetti. Add the garlic 2 and the cherry tomatoes 3.

Salt 4 and let cook for about 30 minutes, stirring from time to time. Continue cooking until the cherry tomatoes are very soft and have broken down. If the base becomes too dry, add a little water at a time to keep the sauce moist. When the cherry tomatoes are ready remove the garlic 5. Take out part of the tomatoes, about half, and transfer them to a tall, narrow container 6.

Blend the tomatoes with an immersion blender 7 until you obtain a smooth sauce. Pour it back into the pan 8 and mix the sauce with the remaining tomatoes 9: this will give you a creamy sauce with some pieces of tomato still recognizable.

Bring the water for the pasta to a boil; when it boils salt it and cook the whole-wheat spaghetti 10. Before draining them, reserve some of the cooking water. While the pasta cooks slice the caperberries 11. When the spaghetti are al dente transfer them directly to the pan with the sauce and add a ladle of the reserved water. Toss the spaghetti with the sauce, stirring until the sauce is well distributed and clings to the pasta 12.

Divide the spaghetti among plates and finish with oregano, lemon zest 13 and the sliced caperberries 14. Serve the spaghetti with cherry tomatoes and caperberries immediately 15.