Beef, Lentil, Caper & Cherry Tomato Spaghetti

• Add spaghetti to the saucepan of boiling water and cook until 'al dente', 9 minutes. • Reserve 1 cup of cooking water then drain the pasta and return it to the saucepan. Drizzle with olive oil to prevent sticking.

• While the spaghetti is cooking, heat the olive oil (2 tbs for 2 people / 1/3 cup for 4 people) in a large frying pan over a medium-high heat. • Add beef mince, garlic, thyme, drained capers (if using) and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. • Add tomato paste and cook, stirring, until slightly darkened, 1-2 minutes. Add zucchini and tomatoes and cook, stirring, until tender, 3-4 minutes.

• Add diced tomatoes with garlic & onion, the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and stock concentrate and simmer until slightly thickened, 5 minutes. • Add lentils and simmer until thickened, 5 minutes. TIP: Simmer the sauce for longer if you like it thicker!

• While sauce is cooking, pick and tear basil leaves. • Once the sauce has finished, add basil (reserve some for the garnish!) and the butter to the sauce and stir through until melted. • Season to taste with salt, sugar and pepper. TIP: Adding butter, salt and sugar to your sauce reduces the acidity from the tomatoes.