3 Tbsp capers
1 small tin anchovies, drained
3 or 4 garlic cloves, chopped
2 Tbsp olive oil, or as needed
spaghetti, penne or pasta of choice
Parmesan cheese to taste
juice of 1 lemon plus zest of 1/2 lemon, finely grated
To rid the capers of their salt (so that you test the capers rather than the brine), gently squeeze them, then soak in cold water for 5 minutes. Squeeze again. Set aside.
Warm the anchovies and garlic in the olive oil, adding more oil if needed; do not brown. Set aside.
Cook pasta in boiling salted water. Drain and toss with capers, anchovy-garlic mixture, Parmesan and lemon juice and zest.
Serve immediately.
Serves 4.
