Step 1

Cook the pasta in plenty of water, just short of al dente. Save a small cup of pasta cooking water just before you drain it.

Step 2

Gently heat up olive oil in a non-stick pan (I like to use a stainless steel one for this dish). Add the garlic and allow it to fry on a very low heat, stirring frequently. Do not let it brown as it will make it taste bitter.

Step 3

Once the garlic is softened and fragrant, add nutritional yeast, about 2 tbsp of the pasta cooking water you saved earlier and 1 tbsp of caper brine. Stir everything together so that you get a light emulsion that will coat your pasta. Allow it to simmer gently for a few seconds.

Step 4

Add drained pasta, chopped capers and parsley to the pan. Toss well. Taste and season - you may not need any salt as capers are salty. It depends on your capers and how much salt you like on your food.

Step 5

Divide between two bowls, sprinkle with chilli (if using) or black pepper.