Toonish Tomato pasta with caper



  • 200 grams of spagetti
  • 1 small yellow onion, thin sliced
  • 1 large garlic clove, finely chopped
  • 3 tbsp olive oil
  • 1 jar Toonish Tomat
  • 2 tbsp caper
  • 1 tbsp Japanese soy
  • 2 tbsp white wine or 0.5 tbsp lemon juice
  • Pasta water
  • Salt and black pepper
  • Some smooth-leafed parsley
  • Some finely grated parmesan or any other cheese you prefer


  1. Cook the pasta in salted water 2 minutes less than the instructions.
  2. Drizzle olive oil in a large pan. Fry onion and garlic at medium heat. When the onion is soft, add Toonish Tomat, caper, soy and white wine/lemon juice. Let simmer for a few minutes.
  3. When the pasta is cooked, let the water out and save a few decilitres of the pasta water. Put the pasta in the pan together with 1 dl of pasta water and mix everything together. The pasta should do the remaining 2 minutes in the sauce. Add more pasta water if it gets empty.
  4. Taste with black pepper and salt if wanted (depends on the salt level in the pasta water). If you want you can add parmesan or some other preferred cheese over the pasta before serving, but it’s also delicious without. Top it with parsley and enjoy!

Recipe by Jennie Walldén

Jennie Walldén is a Swedish TV chef, cookbook author and winner of Masterchef 2013.

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