• 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 pan, add 1/2 tbsp (1 tbsp) oil and 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 panko-caper mixture.
• Sprinkle remaining chili flakes over top, if you like.

If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**