INGREDIENTS
1 pint
Cherry tomatoes
2 tbsp
Flat leaf parsley, fresh
2 cloves
Garlic
1
Lemon, about 2 tablespoons, Juice of
2
Shallots
1/4 cup
White wine or vegetable stock, dry
2 tbsp
Capers
8 oz
Spaghetti pasta
1/2 tsp
Red pepper flakes
1
Salt
1/4 cup
Reserved pasta water