Recipe: Meatless Monday - Spaghetti with cherry tomatoes, caperberries & rocket

Want a quick pasta recipe that takes about 15 minutes to prepare and cook?  Well you've come to the right place.  And if you're anti-anchovy, I beg you to give these little guys another go in your pasta dishes.  Most of the time you can't taste them and they add a body and depth to tomato sauces that you can't get just by using salt.  If you're not sure, just use one anchovy and see how you go.  I tend to lean heavily on the anchovy side of things, so adjust as necessary.


Serves 2


Ingredients
250g spaghetti
1 punnet cherry tomatoes
2 cloves garlic, minced or chopped
2 cups wild rocket
2 anchovies, chopped
2 tablespoons caperberries, halved
zest of 1 lemon (alter to taste but I lerrrrve lemon zest)
Freshly grated parmesan cheese, to serve

Method
Boil pasta according to the instructions on the packet.  While it is boiling, sautee anchovies, garlic and caperberries using some of the oil from the anchovy jar.

Drain pasta when cooked.  Mix through sauteed ingredients and rocket. Top with lemon zest and parmesan cheese.  If you wish you could also add olives.  Dead easy.