INGREDIENTS
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250g spaghetti
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200g cherry tomatoes, halved
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3 tbsp extra-virgin olive oil
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small bunch basil, leaves torn and stems removed
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10 good quality black olives (not in brine), roughly chopped
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1 tbsp caper, drained and rinsed
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zest and juice 1 lemon
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shaved parmesan (or vegetarian alternative), to serve