Okay, cookbook lovers, can we all agree on something? I have a serious cookbook habit. Forget the usual vices; mine involves glossy pages filled with food fantasies – think perfect prawns and dreamy cakes. I buy them all, convinced I'll suddenly become a culinary genius. Spoiler alert: they mostly just look pretty on my shelves.
That was until I decided to blow the dust off a forgotten gem and tackle Spaghetti with Capers and Lemon. Now, I'm no pasta newbie. My bolognese is legendary (in my own kitchen, at least). But this recipe? It promised a flavour explosion: bright, zesty, with a little spicy kick, thanks to the capers, lemon rind, and red chilli. It was practically daring me to venture beyond my usual tomato-based comfort zone.
This isn't your average, beige-colorued, carb-laden disaster. This is a surprisingly vibrant and flavourful dish that even I managed to pull off. It's also totally vegetarian, which, for me, is accidental rather than intentional. (Don't get me wrong, I respect vegetarians, it's just that I'm usually too busy setting things on fire to remember to buy meat.)
So, if you've got a leaning tower of cookbooks gathering dust, take this as a sign. Pick one, embrace the unknown, and get cooking!
Prep Time: 10 mins
Cook Time: 10-12 mins
Serves: 4
Ingredients:
400g dried spaghetti
150ml extra virgin olive oil
2 large galic cloves, thinly sliced
1 fresh red chilli, deseeded and finely chopped
freshly pared rind of 1 unwaxed lemon
salt
Instructions:
1, Bring a large saucepan of salted water to a rolling boil. Add the pasta and cook according to the package directions until it reaches that perfect al dente texture – tender with a slight bite.
2. While the pasta cooks, pour the oil into a large frying pan and add the remaining flavorful ingredients. Place the pan over very low heat and let everything gently infuse for about 5 minutes, allowing the flavors to marry beautifully. Keep a close eye on the garlic; if it starts to take on any color, immediately remove the pan from the heat. The residual warmth will continue the infusion process without risking a bitter taste.
3. Once the pasta is cooked, drain it well and add it directly to the frying pan with the fragrant oil mixture. Toss everything together to coat the pasta evenly. Serve immediately for the best flavour and texture.
Want to add some extra Mediterranean flair? For Spaghetti with Capers, Pine Nuts & Green Olives: Simply follow the instructions above, and add 100g of chopped green olives to the frying pan along with the other ingredients during the infusion step. Before serving, sprinkle a generous 2 tablespoons of toasted pine nuts over the finished dish for added crunch and flavour.