Black Olive and Tomato Spaghetti
Black Olive and Tomato Spaghetti



  • 250g spaghetti
  • 200g halved cherry tomatoes
  • 3 tbsp olive oil
  • Small bunch of basil, torn
  • 10g quality black olives, chopped
  • 1 tbsp capers
  • Shaved parmesan, to serve
  • Cook the pasta in salted water until al dente. Meanwhile, pop the tomatoes in a bowl with the oil, basil, capers, olives, and salt and pepper, and mix. Drain the pasta, and return to the pan. Add the tomato mixture and mix to combine and heat through, then serve with a heap of parmesan on top.
15 mins
2 serving

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