Ten-minute spaghetti with olives, capers and lemon

1.Cook spaghetti in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving pasta water.

2.Heat oil in a frying pan over medium heat, add garlic and stir until fragrant (1 minute). Add olives, capers, lemon zest and juice, then add spaghetti and toss to warm through, coat and combine. Loosen the sauce with a little reserved pasta water if too dry; the spaghetti should look glossy. Season to taste, add parsley, toss to combine and serve scattered with parmesan.