Lentil, Caper & Cherry Tomato Spaghetti

• Half-fill a large saucepan with boiling water and add 
a generous pinch of salt. 
• Cook spaghetti over high heat until ‘al dente’,  
9 minutes. 
• Reserve some pasta water (see ingredients). Drain 
spaghetti, then return to saucepan.
• Drizzle with a little olive oil to prevent sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• While the spaghetti is cooking, heat a large frying 
pan over medium-high heat with a generous drizzle 
of olive oil.
• Add garlic, thyme, drained capers 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 and tomatoes and cook, 
stirring, until tender, 3-4 minutes.  
TIP: Capers have a strong flavour, use less if preferred.

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

• Once the sauce has finished cooking, stir through 
the butter until melted. Season to taste with a pinch 
of sugar, salt and pepper. 
TIP: Butter, salt and sugar helps balance the acidity of 
the tomato sauce.