Lentil, Caper & Cherry Tomato Spaghetti

• Add spaghetti to the saucepan of boiling water and 
cook until ‘al dente’, 9 minutes. 
• Reserve some pasta water (see ingredients), then 
drain pasta and return it to saucepan. 
• Drizzle with olive oil to prevent sticking. 
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre.

• While spaghetti is cooking, heat olive oil
(1 tbsp per person) in a large frying pan over a 
medium-high heat. 
• Add 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 grated zucchini, tomatoes and cook, stirring, 
until tender, 3-4 minutes. 

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

• Once the sauce has finished cooking, add the 
butter, stirring through until melted. Season to 
taste with the sugar and salt and pepper. 
TIP: Adding butter, salt and sugar to your sauce reduces 
the acidity from the cherry tomatoes.