Our friends over at Eatlove suggest we take it easy in the kitchen this week with this quick and delicious pasta recipe from Jared Ingersoll, who made his name at Sydney's much-loved Danks Street Depot. A chef with a commitment to supporting small, passionate growers, fishers and farmers, Jared shares a quick and easy recipe that can be whipped up with ingredients you're likely to have on hand.

Everything used to make this dish comes from the cupboard except for the parsley. It is a good all-rounder, especially when you are busy and don't have time to shop or are caught out with unexpected guests and need to rustle up something at the last minute.

Ingredients
250 g spaghetti
200 ml virgin olive oil
4 cloves of garlic
16 anchovy fillets
4 red chillies
60 g capers
1 handful flat-leaf Italian parsley
2 lemons, juiced
4 handfuls fresh breadcrumbs
200 g parmesan cheese

Preparation
Bring a large saucepan of salted water to the boil. Add the spaghetti and cook for about 8–10 minutes, or until al dente — stir the spaghetti twice during cooking to ensure the pasta doesn't stick together. Drain well.

Heat the olive oil in a large frying pan over medium heat. Add the garlic and anchovies and cook until the garlic just starts to colour. Add the chilli and the capers, stir to combine, and continue cooking until the chilli darkens. Add the cooked spaghetti to the pan, toss well to combine, then season with salt and freshly ground black pepper.

Add your parsley, if using, lemon juice, breadcrumbs and parmesan cheese and toss really well before serving.

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