This is one of those recipes that I make myself a lot when there’s very little in the house …
The chopped lemon rind is the best bit, trust me on this. You can add anchovies here too, just drop them in along with the lemon and garlic. @kittycoles
Serves 2
Ingredients
• 200g spaghetti
• Salt
• 1 lemon
• 4 tbsps of extra virgin olive oil
• 1 garlic clove, finely chopped
• 2 tbsps of capers (I like to add a few more)
• A pinch of chilli flakes
Method
1. Bring a large pan of generously salted water to a rolling boil and add the spaghetti. Cook until just al dente, checking frequently after around 8 minutes (timing may vary depending on the brand of pasta).
2. Peel the rind off the lemon with a vegetable peeler, then finely chop.
3. While the pasta cooks, heat the extra virgin olive oil in a small frying pan over a medium heat. Add the garlic and lemon rind then sauté for about a minute, making sure the garlic doesn’t brown. Stir in the capers, and chilli flakes, cooking for another 1-2 minutes before taking it off the heat.
4. Scoop out a mug full of pasta water then drain the pasta and return it to the pan. Pour over the lemon and caper mixture along with a generous splash of the pasta water. Squeezing in the juice of half a lemon then toss well to combine. Serve straight away with grated Parmesan, if you want.