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Capellini Pasta with Salsa Verde and Ripe Tomatoes Recipe

Capellini Pasta
with Salsa Verde & Ripe Tomatoes


This beautiful light and simple pasta is packed with oodles of flavour.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 8 mins
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Salsa verde

6 cloves garlic, crushed

4 baby gherkins

12–14 anchovies

60 g curly-leaf parsley

1 C (250 ml) basil leaves

½ C (125 ml) mint leaves

3 Tbsp (45 ml) Dijon mustard

juice and zest of 1 large lemon

2 Tbsp (30 ml) red or white wine vinegar

about 1 C (250 ml) extra virgin olive oil

salt and pepper to taste

500 g capellini or spaghettini pasta

500 g ripe baby tomatoes, halved

Place the garlic, gherkins, anchovies and herbs into a food processor and blitz until finely chopped. Place the mixture into a bowl and add the mustard, the lemon juice and zest and the vinegar, then slowly add the olive oil until the desired consistency is reached – it should resemble pesto.

Cook the capellini in salted boiling water for about 8 minutes, then drain immediately and drizzle with some olive oil to prevent it from sticking together.

Use a pair of tongs to toss the cooked pasta, salsa verde and tomatoes together until evenly combined. Serve hot or cold as a delicious meat-free pasta or serve with grilled fish or lamb chops.