Copyright 2002: Donna Hay, Modern Classics 1
14 oz. spaghetti
2 tablespoons olive oil
1/4 cup salted capers, rinsed and drained
2 cloves garlic, chopped
2 large red chillies, seeded and sliced
2 teaspoons finely grated lemon rind
1/4 cup lemon juice
2 cups roughly chopped rocket (arugula) leaves
1/2 cup grated Parmesan cheese
sea salt and cracked black pepper
Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and keep warm.Heat the oil in a frying pan over medium heat. Add the capers and garlic and cook for 1 minute. Add the chillies, lemon rind an juice and cook for 1 minute.
Toss the garlic mixture with the rocket, Parmesan, salt, pepper and pasta and serve immediately. Serves 4.