- 200g spaghetti
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
- 1 garlic clove, sliced
- 1 red or green chilli, deseeded and finely chopped, or half tsp chilli powder
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 200g pack cherry tomatoes, halved
- 2 tsp capers, roughly chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- grated parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down.
Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan. Pour in the tomato sauce and toss everything together well. Serve as it is or sprinkled with freshly grated Parmesan.