Monday, August 17, 2009

Spring Spaghetti

400g spaghetti
300g pack cherry tomatoes, halved if large
20g pack basil leaves, roughly chopped
1tbsp capers, drained
handful stoned olives
2tbsp olive oil
handful finely grated Parmesan
Cook the spaghetti according to pack instructions.
Scoop out a small cup of the cooking water, then drain the pasta. Tip the remaining ingredients into the cooking pan, then toss together with spaghetti and loosen with a little of the cooking water, if needed.

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