Spaghetti with Rocket and Capers


  • 4 tbsp salted capers
  • 150ml olive oil
  • 1/2 cup white breadcrumbs
  • 500g spaghetti
  • salt
  • 2 garlic cloves
  • 2 tiny dried bird’s eye chillies, crushed
  • zest of 1 lemon
  • 4 cups tightly packed trimmed rocket leaves
  • 1 cup small basil leaves
  • freshly grated parmesan


  1. Put the capers in a sieve, then rinse well under running water. Soak in fresh water for 30 minutes, then drain and rinse again.
  2. Heat 2 tbsp of olive oil in a small frying pan and when hot, add the breadcrumbs. Cook until golden and crisp, turning often. Transfer to a side plate.
  3. Cook the pasta in plenty of gently boiling, well salted water until al dente.
  4. While pasta is cooking, peel the garlic and chop finely. Put the rest of the olive oil in a small frying pan, add the garlic and chillies and warm over a low heat, so the garlic and chillies flavour the oil, don’t let the garlic fry.
  5. Drain pasta, transfer to a large heated serving bowl. Quickly add the lemon zest and capers to the oil, then pour over the pasta. Toss well, then add the rocket and basil. Toss carefully, scatter the breadcrumbs over, then serve with parmesan cheese.

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