Amatriciana Wholewheat Spaghetti With Capers

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your capers and cook for 3-4 min, stirring frequently, or until crispy

While the capers are cooking, peel and finely dice your brown onion[s]

Peel and finely slice (don't chop) your garlic

Chop your cherry tomatoes in half

Once the capers are crispy, transfer them to a plate and return the pan (and any remaining oil!) to a medium heat

Add the diced onion with a pinch of salt and cook for 6-7 min or until softened

Dissolve your tomato paste and your vegetable stock mix in 200ml [250ml] [300ml] boiled water – this is your tomato stock

Once the onion has softened, add the halved tomatoes, sliced garlic, your dried oregano and chilli flakes (can't handle the heat? Go easy!) to the pan and cook for 4-5 min further or until the tomatoes have broken down into a sauce

Once broken down, add your tomato stock with a pinch of sugar and cook for 3-4 min or until the sauce has thickened

Meanwhile, add your wholewheat spaghetti to a pot of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite

Once done, drain the cooked wholewheat spaghetti and reserve a cup of the starchy pasta water

While the pasta is cooking, chop your basil finely, including the stalks

Add the drained wholewheat spaghetti to the sauce with half the chopped basil and half the crispy capers (save the rest for garnish!) and give everything a good mix up until the sauce coats the pasta – this is your Amatriciana wholewheat spaghetti

Tip: Add a splash of the starchy pasta water if it's looking a little dry