Spaghetti with cherry tomato & black olive sauce

• spaghetti↗250g g
• cherry tomato↗200g g

  halved

• extra-virgin olive oil↗3 tbsp tbsp
• small bunch basil↗

  leaves torn and stems removed

• good quality black olives↗10

  (not in brine), roughly chopped

• caper↗1 tbsp tbsp

  drained and rinsed

• zest and juice 1 lemon
• shaved parmesan

  (or vegetarian alternative), to serve

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions in salted water until al dente. Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice, and a pinch of salt and mix together.

2. 2

   Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.