Spaghetti with Piennolo Tomatoes

Method

1. Heat olive oil in a pan and sauté garlic cloves (unpeeled) and a chili pepper until the garlic is golden.
2. Add halved Piennolo tomatoes and cook for 3–4 minutes without overcooking.
3. Remove the garlic, then purée the tomatoes with a blender. Optionally strain the purée to remove seeds and skins.
4. In a separate small pan, heat olive oil and toast breadcrumbs. Add drained and dried capers (rinsed of salt) and cook until golden and crispy. Set aside.
5. Cook spaghetti in plenty of salted boiling water until al dente.
6. Reserve some pasta water, then drain the spaghetti and transfer to the pan with the strained tomato sauce. Add a splash of pasta water and toss over heat until well combined and creamy.
7. Remove from heat; add fresh basil leaves, freshly ground black pepper, and grated lemon zest. Toss gently.
8. Serve the spaghetti topped with the caper breadcrumbs and a few reserved whole tomatoes for garnish.