Jono & Jules do food & wine

This is tomato pasta sauce but with some unusual additions that make it taste a bit special. We hightly recommend you try this.

Pasta with tomato sauce & brown caper butter – serves 4

• 400g penne pasta
• Parmesan
• flat-leaf parsley, chopped, to serve

FOR THE TOMATO SAUCE:

• 1 onion, chopped
• olive oil, for frying
• 2 garlic cloves, finely chopped
• 2 tsp finely chopped fresh rosemary
• 1 tbsp tomato purée
• 2 x 400g tins plum tomatoes
• 1 tbsp white miso
• 1 tsp runny honey

FOR THE BROWN CAPER BUTTER

• 4 tbsp capers, drained
• 75g butter

Fry the onion in a splash of olive oil over a lowish heat for about 5 minutes or until soft. Add the garlic, rosemary and tomato purée and fry for another minute, then add the tomatoes and simmer for 10-15 minutes, breaking them up with a wooden spoon.

Meanwhile, cook the pasta in lots of salty water until al denté.

Melt a small knob of the butter into a small frying pan, then add the capers and fry until they burst open, then tip into a small bowl. Add the rest of the butter to the frying pan and cook until it turns light brown and smells nutty, then pour over the capers.

Add the miso, honey and a little seasoning to the tomato sauce.

Drain the pasta but reserve a mug of the cooking water.

Mix the drained pasta with the tomato sauce and a splash of cooking water to loosen the sauce. Divide between warm bowls, then pour over the caper butter. Serve sprinkled with plenty of freshly grated Parmesan cheese and the chopped parsley.

(Original recipe by Ylva Bergqvist in Olive Magazine, December 2018.)