Mediterranean Pasta with Wild Capers & Lemon

You will need (for 2 servings):

• 200g spaghetti (or your favorite pasta)
• 2 tbsp olive oil
• 2 garlic cloves, thinly sliced
• 1 small chili (optional), finely chopped
• 2 tbsp wild capers, rinsed
• Zest & juice of 1 lemon
• A handful of fresh parsley, chopped
• Salt & ground black pepper
• Grated Parmesan (optional)

Instructions:

Cook pasta in salted boiling water until al dente. Reserve ½ cup of the cooking water, then drain.

Heat olive oil in a large pan over medium heat. Add garlic (and chili if using) and sauté until fragrant, about 1 minute.

Add the wild capers and stir for another minute.

Toss in the cooked pasta, lemon juice, and zest. Add a splash of the reserved pasta water to bring everything together.

Season with salt and pepper to taste.

Finish with chopped parsley and a sprinkle of Parmesan if desired.

A light, zesty dish that lets the unique tang of Lebanese wild capers shine through.