Spaghetti with cherry tomato and olive sauce

INGREDIENTS

• ¾ tsp salt
• 9 oz spaghetti
• 7 oz cherry tomatoes
• 3 tbsp olive oil
• 1 bunch basil
• 10 black olives
• 1 tbsp capers
• 1 lemon
• 2 tbsp parmesan cheese

TOOLS

• 1 knife
• 1 colander
• 1 zester
• 1 squeezer
• 1 saucepan
• 1 bowl
• 1 pan
• 1 spoon
• 1 plate

Cut the cherry tomatoes in half.

Torn the basil.

Rinse the capers.

Drain the rinsed capers in a colander

Zest the lemon using a zester.

Squeeze the zested lemon using a squeezer to get lemon juice.

Shave the parmesan cheese.

Pour 8 cups of water into a saucepan and turn on the heat. Add half tsp of salt and boil for 2 minutes.

Put the spaghetti in the boiling water.

Cook the spaghetti for 7 minutes, then turn off the heat.

Drain the cooked spaghetti in a colander.

Put olive oil, torn basil, black olives, halved cherry tomatoes, drained capers, lemon zest and lemon juice in a bowl. Add a quarter tsp of salt and stir with a spoon for 2 minutes to get a tomato mixture.

Place the cooked spaghetti and tomato mixture into a pan and stir with a spoon for 2 minutes. Then transfer the contents of the pan to a plate. Sprinkle shaved parmesan cheese over the plate.

It’s ready to be served !