Yeung Man Cooking | NOOB RECIPE to impress a PRO CHEF | Roasted Tomato + Capers Spaghetti Recipe @YEUNGMANCOOKING | Uploaded November 2021 | Updated October 2024, 53 minutes ago.
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LEARN HOW TO MAKE AN EASY ROASTED TOMATO + CAPERS SPAGHETTI RECIPE TODAY!
LAY HO MA! Easy recipes where the oven does most of the work are the greatest. This recipe has so many layers of flavour, I'm confident you'll fall in love with it. Join me in this episode and learn how to make an easy roasted tomato and capers spaghetti recipe today!
Ingredients:
550g cherry tomatoes
400ml canned chickpeas
pinch of salt
pepper to taste
pinch of oregano
2 tbsp olive oil
3 pieces garlic
150g spaghetti
2 tbsp capers
handful of basil
lemon juice to taste
lemon zest to taste
Directions:
1. Preheat the oven to 400F. Slice the cherry tomatoes in half and place them into a large mixing bowl
2. Rinse and drain the chickpeas. Then, add them to the mixing bowl and season with salt, pepper, and oregano. Add a drizzle of olive oil and toss to mix
3. Pour onto a baking tray lined with parchment paper. Flip the tomatoes to skin side down. Then, bake in the oven for 35-40min
4. Bring a pot of water to boil for the pasta and cook to package instructions
5. Finely chop the garlic and set aside. When the pasta is done, save about 1/4 cup of pasta water. Strain the pasta and set aside
6. Place the pot back onto the stove and heat up to medium heat. Add in a drizzle of olive oil followed by the garlic. Sauté the garlic for 1-2min and add half of the roasted tomatoes and chickpeas to the pot (save the rest or use it all - it's up to you!). Sauté for a couple of minutes
7. Add the pasta, capers, and reserved pasta water. Stir and cook for a couple of minutes. Season with some salt and pepper
8. Add the basil, turn off the heat, and give the pasta a stir
9. Plate the pasta and squeeze over some lemon juice. Garnish with some lemon zest and another drizzle of olive oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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You are watching:
youtu.be/AYAfjqlfWTs
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE AN EASY ROASTED TOMATO + CAPERS SPAGHETTI RECIPE TODAY!
LAY HO MA! Easy recipes where the oven does most of the work are the greatest. This recipe has so many layers of flavour, I'm confident you'll fall in love with it. Join me in this episode and learn how to make an easy roasted tomato and capers spaghetti recipe today!
Ingredients:
550g cherry tomatoes
400ml canned chickpeas
pinch of salt
pepper to taste
pinch of oregano
2 tbsp olive oil
3 pieces garlic
150g spaghetti
2 tbsp capers
handful of basil
lemon juice to taste
lemon zest to taste
Directions:
1. Preheat the oven to 400F. Slice the cherry tomatoes in half and place them into a large mixing bowl
2. Rinse and drain the chickpeas. Then, add them to the mixing bowl and season with salt, pepper, and oregano. Add a drizzle of olive oil and toss to mix
3. Pour onto a baking tray lined with parchment paper. Flip the tomatoes to skin side down. Then, bake in the oven for 35-40min
4. Bring a pot of water to boil for the pasta and cook to package instructions
5. Finely chop the garlic and set aside. When the pasta is done, save about 1/4 cup of pasta water. Strain the pasta and set aside
6. Place the pot back onto the stove and heat up to medium heat. Add in a drizzle of olive oil followed by the garlic. Sauté the garlic for 1-2min and add half of the roasted tomatoes and chickpeas to the pot (save the rest or use it all - it's up to you!). Sauté for a couple of minutes
7. Add the pasta, capers, and reserved pasta water. Stir and cook for a couple of minutes. Season with some salt and pepper
8. Add the basil, turn off the heat, and give the pasta a stir
9. Plate the pasta and squeeze over some lemon juice. Garnish with some lemon zest and another drizzle of olive oil
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
MSECPKZ3E9SPFWIW
42H0VFGHPMDR3G18
You are watching:
youtu.be/AYAfjqlfWTs
