Tomato, Caper and Mint Spaghetti

250 g spaghetti (or any other long pasta)

Good quality extra virgin olive oil

2 garlic cloves, peeled but left whole

Roughly 250 g cherry tomatoes, or larger truss tomatoes, halved or quartered depending on size (use as much as you like, this is just a guide)

Roughly 5 tablespoons capers (from a jar) (and again, use as much as you like - we love capers so add about half the jar!)

1 small bunch fresh mint leaves, finely chopped

Salt and pepper

Directions at philippamoore.net

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