Umami bomb spaghetti

Method

1. Cook the pasta in a large pan of salted water for 1 minute less than the pack instructions or until al dente (with bite).
2. Meanwhile, roughly chop the parsley and garlic, then put in a food processor or blender. Add the olives, anchovies, capers, lemon juice and 2 tbsp of the oil. Whizz to a coarse but not chunky paste.
3. Drain the pasta, reserving a mugful of the cooking water. Tip the pasta back into the pan and put over a medium heat. Add the tapenade mixture plus a glug of the cooking water and stir together quickly to combine and coat the pasta, adding more of the water if needed.
4. Season to taste (it’s probably salty enough already from the anchovies and capers, but double check), adding more lemon juice too if you like. Serve with a drizzle of oil and the parmesan scattered over.