Sauté in olive oil. Finish with a flake of butter, unpeeled garlic and basil leaves and infuse in the stove for a few min.
Cook the pasta in salted water and olive oil until al dente, drain and toss in butter. Quarter the tomatoes, remove the seeds, season and sauté in a grill pan with olive oil, garlic and basil. Slice the peeled apple and fennel bulb, season and sauté in olive oil, garlic and basil.
For the sauce, sauté the caper apples in butter and olive oil, deglaze with white wine and clear soup, add whipped cream and simmer.
Arrange everything on a flat plate and garnish with basil leaves.
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