Meera Sodha’s vegan recipe for store-cupboard spaghetti | The new vegan

A simple supper of spaghetti in a sweet-sour caper and tomato sauce, and topped with crisp, umami breadcrumbs

Not all store cupboards are equal. Mine is a higgledy-piggledy ode to disorganisation, which I have talked myself into thinking is useful for creativity. Perhaps, one day, I’ll see the soy sauce next to the fruit pastilles and it might inspire a new recipe. This dish, however, was inspired by the more ordered store cupboard of Giuseppina, the host nonna at a farm I stayed on in Sicily this summer. She dried her own grapes and tomatoes, brined her own capers and, using them, cooked us the most phenomenal food, including a pasta dish that this recipe is in memory of.

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