Spaghetti with cherry tomato & black olive sauce

QServes 2

QTakes 15 mins

250g spaghetti

200g cherry tomatoes,

halved

3 tbsp extra virgin olive oil small bunch of basil, leaves

torn and stems removed 10 pitted black olives (not in

brine), roughly chopped 1 tbsp capers, drained

and rinsed

1 lemon, zested and juiced shaved parmesan (or vegetarian alternative), to serve

1 Cook the pasta in a pan of boiling salted water following pack instructions 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. 2 Drain the pasta, then return to the pan. Add the tomato mixture and stir gently to combine. Serve with the cheese sprinkled on top.

PER SERVING 613 kcals, fat 21g, saturates 3g, carbs 90g, sugars 7g,

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