Spaghetti with cherry tomato & black olive sauce

1 of 5-a-day 10-30 minutes 2 servings 800 kcal or less good for you mains pasta puttanesca quick simple sauce vegetarian pasta veggie

N/A

Source

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

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.

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