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
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.