Special Diet

  • 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.

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