Step 1

Cook penne in a large saucepan of salted boiling water according to packet instructions or until al dente.

Step 2

Meanwhile, heat a little olive oil in a small non-stick frying pan over high heat. Add capers and cook for 2-3 minutes or until crisp and golden brown. Remove from heat, keeping remaining oil in pan.

Step 3

Reduce heat to medium, add leek and cook for 4-5 minutes, stirring regularly to prevent it from browning. Add lemon thyme, cook for a further minute and remove from heat.

Step 4

Drain penne and return to the pan. Stir through leek mixture, smoked salmon, salt, pepper and sour cream. Serve topped with capers and a few sprigs of thyme.