Spaghetti with cherry tomato & black olive sauce

SPAGHETTI WITH CHERRY TOMATO & BLACK OLIVE SAUCE

GFO LCO

PREP 5 MINS COOK 10 MINS SERVES 2 (AS A MAIN)

150g dried spaghetti or gluten-free spaghetti

200g cherry tomatoes, halved

3 tbsp extra-virgin olive oil

Small bunch basil, leaves torn and stems removed

10 good-quality black olives, pitted, roughly chopped

1 tbsp capers, drained and rinsed

Zest and juice 1 lemon

10g parmesan shavings, to serve

1 Cook the pasta in a large saucepan of boiling water following pack instructions, until al dente.

2 Meanwhile, put the tomatoes in a bowl with the oil, basil, olives, capers, lemon zest and juice. Season with freshly ground black pepper. Toss until well combined.

3 Drain the pasta and return to the pan. Add the tomato mixture and mix again to combine. Divide between serving bowls. Sprinkle with the parmesan and serve.