Spaghetti w/ cherry tomatoes and black olives

250g spaghetti
200g cherry tomatoes, halved
3 tbsp extra-virgin olive oil
Small bunch basil, leaves torn and stems removed
10 black olives (not in brine), roughly chopped
1 tbsp caper, drained and rinsed
Zest and juice 1 lemon
Shaved parmesan, to serve

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.

Original post with credits


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