Get everything chopped, squeezed, blended (Parmesan) and assembled. It will make life so much easier.

Bring a large wok or saucepan half filled with well salted water to the boil. Use just enough water so you can cook the spaghetti but also condense the starch.

Once the water is boiling, add the spaghetti and use tongs to separate it.

In a large skillet, melt the butter and crack in the pepper. Use a silicon spatula to move the butter around and continue to cook until it is deep, deep brown in colour and smells delightfully nutty. This will take anywhere from 2-5 minutes.

Once the butter is browned to your liking, add the capers, chilli flakes, asafoetida and light brown sugar. They will sizzle. Stir them in and cook them off for a minute or so. At any time from here if you’re worried the butter is getting too brown, add some pasta water.

Add the lemon juice and stir to combine. If you haven’t already, add some pasta water to emulsify the ingredients and form a sauce.

If your spaghetti is done (just slightly al dente is good) use tongs to transfer it to the sauce skillet. You can allow a little bit of pasta water to piggyback in – it will cook off quite quickly.

Swirl the spaghetti around in the sauce until it’s completely coated and no excess liquid remains. Turn off the heat.

Add the blender parmesan to your taste and stir through. Do the same with the chopped herbs. Taste and adjust for salt, pepper, and Parmesan before gently stirring through the tomatoes. Serve immediately.