Cherry Tomato & Caper Spaghetti

200g spaghetti

2 Tbsp olive oil

1 garlic clove, sliced

1 red or green chilli, deseeded and finely chopped, or half tsp chilli powder

1 pint cherry tomatoes, halved

2 tsp capers

½ cup white wine

2 Tbsp lemon juice

Goat cheese

Boil the spaghetti.

Meanwhile, heat the oil in a medium non-stick pan, add the garlic and fry, stirring all the time, until golden. Add the chilli, tomatoes, capers, white wine and lemon juice, cook for a further 3-4 mins until the tomatoes start to break down.

Pour the tomatoes and sauce over the cooked pasta and serve with goat cheese and fresh pepper.