**Tomato and Caper Spaghetti**200g spaghetti
2 tablespoons olive oil
1 garlic clove, sliced
1 red or green chili, deseeded and finely chopped, or half teaspoon chili powder
200g pack cherry tomatoes, halved
2 teaspoons capers grated Parmesan, to serve (optional)
Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chili, tomatoes and capers and fry for a further 3-4 minutes until the tomatoes start to break down.
Add 2 tablespoons of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan. Pour in the tomato sauce and toss everything together well. Serve as it is or sprinkled with freshly grated Parmesan.