Serves 4
Preparation time 5 minutes
Cooking time 10–12 minutes
400 g (13 oz) dried spaghetti
150 ml (¼ pint) extra virgin olive oil
2 large garlic cloves, thinly sliced
1 fresh red chilli, deseeded and finely chopped
2½ tablespoons capers in brine, rinsed and drained
finely pared rind of 1 unwaxed lemon
salt
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente.
Meanwhile, pour the oil into a large frying pan, add all the remaining ingredients and place over a very low heat. Leave the flavours to infuse for 5 minutes. If the garlic begins to colour, simply remove the pan from the hob and leave to infuse in the heat of the pan.
Drain the pasta, add to the frying pan and toss with the oil mixture. Serve immediately.
For spaghetti with capers, pine nuts & green olives, proceed as above, adding 100 g (3½ oz) chopped green olives to the pan with the other ingredients. Combine the sauce and the pasta as above and sprinkle with 2 tablespoons pine nuts before serving.