Spaghetti with chunky tapenade

Method

1. Cook the spaghetti in a large pan of boiling salted water according to the pack instructions until al dente.
2. Meanwhile, make the tapenade. Drain the olives, anchovies and capers, then chop them with the parsley and put in a mixing bowl. Crush the garlic into the bowl and grate in the zest of the lemon. Stir in the chilli flakes, juice of ½§ lemon and the olive oil. Don’t season at this stage as the olives, anchovies and capers are already quite salty.
3. Drain the spaghetti when it’s ready, keeping back a ladleful of the pasta water, then return to the pan. Add the tapenade and toss, adding a splash of the reserved cooking water if the pasta looks a little dry. Taste, season if needed, then serve.