Lentil, Caper & Cherry Tomato Spaghetti

Add the 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 the garlic, thyme, drained capers (if using) and a pinch of chilli flakes (if using). Cook until fragrant, 1-2 minutes. Add the tomato paste and cook, stirring, until slightly darkened, 1-2 minutes. Add the carrot, zucchini and cherry tomatoes and cook, stirring, until tender, 3-4 minutes.

Add the passata, cooking water (1/2 cup for 2 people / 1 cup for 4 people) and vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and simmer until slightly thickened, 5 minutes. TIP: Simmer the sauce for longer if you like it thicker! Add the lentils and simmer until thickened, 5 minutes.

While the sauce is cooking, pick and tear the basil leaves. Once the sauce has finished, add the basil (reserve some for the garnish!) and 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 cherry tomatoes and passata.