Recipe provided by Donna Hay
400g dried spaghetti
1½ tablespoons extra virgin olive oil
4 long red chillies, deseeded and shredded
⅓ cup (65g) salted baby capers, rinsed
2 tablespoons finely grated lemon rind
3 cloves garlic, thinly sliced
150g rocket (arugula), shredded
⅓ cup (80ml) lemon juice
sea salt and cracked black pepper
finely grated parmesan, to serve
Cook the pasta in a large saucepan of salted, boiling water for 6–8 minutes or until al dente. Drain and keep warm. Heat the oil in a medium non-stick frying pan over high heat.
Add the chilli and capers and cook for 30 seconds or until crisp. Add the lemon rind and garlic and cook for a further minute or until golden.
Add the pasta, rocket, lemon juice, salt and pepper and gently toss to combine. Divide between bowls and sprinkle with parmesan to serve.