• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
• To the boiling water, add spaghetti. Cook uncovered for 10-12 min, stirring occasionally, until tender but still firm to the bite. Reserve 1/2 cup (1 cup) pasta water.
  
• Strain spaghetti, then return to the pot, off heat.
• Rough chop spinach.
• Peel, then grate or mince garlic.

• Meanwhile, line a plate with paper towels.
• Heat a large non-stick pan over medium-high.
• Drain and rinse capers, then pat dry with paper towels.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, 1 tbsp (2 tbsp) butter and capers.
• Fry for 1-2 min, stirring often, until crispy. Add panko and 1/8 tsp (1/4 tsp) chili flakes and continue cooking for 1-2 min, until golden. (TIP: Like things spicy? Add more chili flakes!)
• Transfer to a bowl. Set aside.

• To the same dry pan, add beef.
• Cook for 1-2 min, breaking up beef into smaller pieces. Add garlic and continue cooking for 2 -3 min, until no pink remains.**
• Season with salt and pepper, then remove from heat.

• To the pan, add pesto, tomato sauce base, 1 tbsp (2 tbsp) butter, reserved pasta water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine.
• Transfer sauce to the pot with spaghetti. Add spinach. Stir for 1 min, until spinach is wilted.

• Divide pasta between bowls.
• Top with fried caper-panko mixture.
• Sprinkle remaining chili flakes over top, if you like.

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook the turkey.**