Description
A cheap, speedy pantry pasta this Caper Spaghetti with Lemon, Chilli and Garlic is just the thing if you’re stuck for dinner ideas feeding one (or more!) of you. Punchy, silky, pleasantly salty with just a little warmth this is about to become your new favourite weeknight pasta recipe.
Ingredients
Scale
- 100g spaghetti
- sea salt
- 1 1/2 tbsp extra virgin olive oil
- 30g nonpareil (baby) capers
- 2 large garlic cloves
- 1/4 tsp dried chilli flakes
- juice 1/4 large lemon
- small handful chopped flat leaf parsley
Instructions
- Cook the spaghetti in a large pan of boiling, well-salted water as per the packet instructions. You want it only just al-dente; start checking for doneness around the 12 minute mark.
- Meanwhile, roughly chop half the capers, finely chop the garlic cloves, and chop the parsley.
- Once the pasta is almost cooked, place the olive oil, both chopped and whole capers, and the chilli flakes in a large pan and set over a medium heat; the garlic will infuse the oil as it warms. Once everything in the pan is gently sizzling, and the garlic is starting to colour use a pasta server or some tongs to transfer the now cooked spaghetti, coated with cooking water, straight to the pan without draining. Add a good splash of cooking water and stir well. Keep stirring and gradually adding the water; the olive oil will emulsify and form a luscious sauce.
- Stir in the lemon juice and chopped parsley, and serve.
Notes
I prefer nonpareil capers for most things, but if you’re using regular capers, chop them all. You won’t get that lovely balance of textures, but you also won’t have a too-big caper ruining a bite by throwing it off kilter!