Lemon, capers and parmesan with pasta You don’t have to be a caper-ble cook to make this zingy pasta dressing. Capers are great to have on hand as a store cupboard essential to an extra edge to a plate of food. Ingredients Splash of olive oil 1 lemon, juice and zest 3 tablespoons of capers (if you don't have these use chopped gherkins or anchovies for that briney flavour) Grated hard cheese, parmesan or similar (use 5 tablespoons of yeast flakes to make this plant-based) 1 tablespoon chopped thyme (sage, rosemary or marajoram substitute well) Chilli flakes optional Serve tossed with 500 grams of pasta, any shape you like. Method Add the pasta to a large pan of boiling salted water and cook according to pack instructions (usually 10 minutes). Mix together olive oil, lemon juice, capers, cheese (or yeast flakes), herbs and lemon zest in a large bowl. To serve Toss well with drained pasta, season with salt and pepper, enjoy. Chilli flakes are a welcome addition to this dish. Hard-core want more? Try an Italian bread and tomato panzanella salad with capers and anchovies. For more pasta recipes using roughly five ingredients have a look here.