Artichoke, Olive & Lemon Spaghetti

1. Fill your kettle and boil it. Destone the Kalamata olives by popping them on your chopping board and gently squashing them with the flat side of a large cook’s knife, then pull out the stones. Roughly chop or tear the olives and set aside.

2. Fill a large pan with hot water from the kettle, topping it up if necessary. Add a large pinch of salt and bring to the boil. Add the spaghetti to the pan and simmer for 8-10 mins till the spaghetti is tender but still has a little bite to it.

3. While the spaghetti simmers, finely grate the Parmigiano Reggiano. Finely chop the sage leaves. Finely grate the zest from the lemon and juice 1 half.

4. Scoop a mugful of water out of the pasta pan, or use a ladle to scoop out some water into a bowl. Drain the spaghetti and tip it back into the pan. Add the olives, lemon zest and juice and then spoon in the Tunisian artichoke leaves with the oil from the jar. If you spot any peppercorns, you can pick them out. Season with a little pinch of salt. Toss to mix, adding a splash of pasta water if the spaghetti seems a bit dry to you. Taste and add more salt or lemon juice if you think it needs it.

5. Divide the pasta between 2 warm plates or bowls. Sprinkle over the Parmigiano and the sage and serve.