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Ingredients
- 500 g (1 lb) spaghetti or bucatini
- 1 cup (50 g/1 3/4 oz) fresh basil leaves, shredded
- 250 g (8 oz) cherry tomatoes, halved
- 1 clove garlic, crushed
- 1/2 cup (75 g/2 1/2 oz) chopped black olives
- 1/4 cup (60 ml/2 fl oz) olive oil
- 1 tablespoon balsamic vinegar
- 1/2 cup (50 g/1 3/4 oz) freshly grated parmesan
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again.
2. Combine the basil, tomato, garlic, olives, oil and vinegar in a salad bowl. Set aside for about 15 minutes. Mix in the drained pasta.
3. Add the Parmesan and salt and pepper, to taste. Toss well and serve immediately.
