Spaghetti with Olives, Capers & Lemon

1.Cook dried pasta in a large saucepan of boiling salted water until al dente. Reserve 1/2 cup (125ml) of the cooking water, then drain.

2.Meanwhile, heat oil in a large frying pan over medium heat. Cook garlic, olives, and capers, stirring, for 2 minutes. Add lemon rind and juice.

3.Add the cooked pasta to the garlic oil mixture and toss to combine. Add enough of the reserved cooking water to loosen the sauce; season to taste. Add herbs and toss to combine.

4.Serve pasta topped with grated parmesan.