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Cherry tomato & caper spaghetti

A simple pasta dish with a hint of spice makes for a super satisfying supper

• Cook 12 mins
• Prep 5 mins
• Vegetarian
• Freezable

Nutrition per serving

463 kcalories, protein 13.0g, carbohydrate 78.0g, fat 13.0g, saturated fat 2.0g, fibre 4.0g, salt 0.34g.

Ingredients

Serves 2

• 8 oz spaghetti
• 2 tbsp olive oil
• 1 garlic clove , sliced
• 1 red or green chilli , deseeded and finely chopped, or half tsp chilli powder
• 200g pack cherry tomatoes , halved
• 2 tsp capers , roughly chopped
• grated parmesan , to serve (optional)

Method

1. Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down.
2. Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan. Pour in the tomato sauce and toss everything together well. Serve as it is or sprinkled with freshly grated Parmesan.

Josefa's Red Crab Claw and Arm Shrimp Soup

JOSEFA'S SOPA DE PUNCHE CON CAMARONES

2 Lbs. Cooked Red Crab Claw an Arm (Punche) 

1 Lbs. Medium 41-50 uncooked Shrimp

1 Lbs Tilapia Fillets

1/2 Gallon of Milk

4 Small Yellow Potatoes (Yukon Gold)

1 Cup of Baby Carrots

3 Zucchini

1 Red Bell Pepper

1 Orange or Yellow Bell Pepper

4 Red Chilli Peppers seeded and deveined 

1 Can of Chicken Broth Net WT 49.5 OZ (3 Lb 1.5 OZ) 1.4 kg

For the Shrimp Stock

1 Lbs. Medium 41-50 uncooked Shrimp

1 Green Bell Pepper (1/2 for the Shrimp Stock)

1 Onion (for the Shrimp Stock)

4 Cloves of Garlic (for the Shrimp Stock)

2 Stick of Butter (1 for the Shrimp Stock)

1 Roma Tomato (for the Shrimp Stock)

3 Celery Sticks (for the Shrimp Stock)

CONSUME DE CAMARANES 

6 a 8 Tazas de agua

1 barras de mantequilla (1 for the Shrimp Stock)

3 tallos de apio 

4 dientes de ajo 

1 cebolla

1/2 chiltoma o chile dulce verde

1 tomate para dar color (as gusto, si desea no es necesario)

Poner a cocer en una olla todos los ingredientes del consume, hasta que hierba, bajar del fuego. 

Colar o cernir el liquido, separar los camarones y descartar la cascara de los camarones, 

descartar el resto de los vegetales.

En otra olla poner la leche y el consume a cocer

agregarle las verduras, dejarle cocer por diez minutos antes de añadir el punche.

15 minutos después agregar el  pescado para que no se desvarate  

por ultimo cuando el pescado este cocido agregar los camarones limpios, la otra barrita de mantequilla y las ramas de hierba buena para darle sabor, mas sal y pimienta al gusto