Spaghetti with tomato, mint and caper sauce

Unusual mint and tomato combination v nice. Serves two.
Ingredients:
500 gr cherry plum tomatoes (halved and de-seeded), 20 fresh mint leaves chopped, 1 heaped tablespoon salted or pickled capers rinsed and chopped, 2 garlic cloves chopped, 200 gr dried spaghetti. A handful of fresh parsley chopped. Parmesan cheese grated.
Method:
Fry garlic in 2-3 tablespoons olive oil (then sieve off the oil into second pan to give garlic flavoured oil)
Fry the tomatoes, mint leaves, capers in that garlic oil until tomatoes are soft.
Season to taste with salt and pepper (remember the capers are salty already).
Put spaghetti in boiling salted water (guideline: 2 litres water/200 grams pasta/4 teaspoons salt is about  right) until al-dente.
Drain pasta and add to the tomato sauce and mix well. Now serve and sprinkle with fresh parsley and parmesan (both last two are nice but optional).
Voila :-)