Tuscan Vegetable Spaghetti

While the veggies are roasting, add the spaghetti to the boiling water and cook, stirring occasionally, for 9 minutes, or until ‘al dente’. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and set aside.

While the spaghetti is cooking, zest the lemon to get 1/4 tsp for 2 people / 1/2 tsp for 4 people. Pick the parsley leaves and finely chop. Finely chop the garlic (or use a garlic press).

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring, for 3 minutes or until golden brown. Add the lemon zest, parsley and 1/2 the garlic and cook for a further 1 minute or until fragrant. Season with a pinch of salt and pepper. Transfer to a medium bowl. TIP: Add more or less lemon zest according to your taste.

Return the frying pan to a medium-high heat and add the tomato paste, capers (if using) and remaining garlic. Cook for 30 seconds, or until fragrant. Add the diced tomatoes and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Season with the salt and a pinch of pepper. Reduce the heat to medium and simmer for 3-5 minutes. Add the butter and sugar and cook for 1 minute or until melted. Remove from the heat and stir in the roast veggies and spaghetti. TIP: Add a dash more pasta water if the sauce looks dry.