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Ingredients
- 500 g (1 lb 2 oz) spaghetti
- 1 very large handful basil leaves
- 250 g (9 oz) cherry tomatoes, halved
- 1 garlic clove, crushed
- 60 g (2 1/4 oz/1/2 cup) chopped black olives
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 60 g (2 1/4 oz/1/2 cup) grated parmesan cheese
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and rinse under cold water. Using a sharp knife, chop the basil leaves into fine strips.
2. Mix together the basil, tomato, garlic, olives, oil and vinegar. Leave for 15 minutes. Toss with the pasta.
3. Add the parmesan and season with salt and pepper. Toss well to serve.
