Tomato and Caper Spaghetti

This Tomato and Caper Spaghetti dish is light, fresh and easy to prepare.

Serves 2


1 handful spaghetti

10 cherry tomatoes – chopped in half

3 tbsp capers – chopped if using the big ones

1 red birdseye chilli – finely chopped (optional)

1 big squeeze of lemon juice

2 tbsp extra virgin olive oil

Salt/pepper to taste

2 tbsp of grated parmesan

2 tbsp chopped fresh parsley


  • Bring a saucepan with salted water to the boil and add the spaghetti – cook for approximately 10 minutes according to the packet instructions
  • Meanwhile, mix the tomatoes, capers and chilli together
  • Strain the cooked pasta and leave to cool down
  • Mix the tomatoes, capers and chilli with the spaghetti and add the olive oil and lemon juice
  • Add a grinding of salt and pepper to taste
  • Serve up with a sprinkle with parmesan, add fresh parsley and enjoy!

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