A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil
Ingredients
- 250g spaghetti
- 200g cherry tomato, halved
- 3 tbsp extra-virgin olive oil
- small bunch basil, leaves torn and stems removed
- 10 good quality black olives (not in brine), roughly chopped
- 1 tbsp caper, drained and rinsed
- zest and juice 1 lemon
- shaved parmesan (or vegetarian alternative), to serve
Method
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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.
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Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.