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.