Spaghetti with cherry tomato & black olive sauce

A healthy, vegetarian pasta dish with tomatoes, capers, olives and lots of basil

  • Takes 15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 613
  • fat 21g
  • saturates 3g
  • carbs 90g
  • sugars 7g
  • fibre 7g
  • protein 16g
  • salt 1.5g


  • 250g spaghetti
  • 200g cherry tomatoes, halved
  • 3 tbsp extra-virgin olive oil
  • small bunch basil, leaves torn and stems removed
  • 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


  1. 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.

  2. Drain the pasta, then return to the pan. Add the tomato mixture and mix again to combine. Serve with the cheese sprinkled on top.

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