• 2 cloves of garlic
• 250 g mixed-colour ripe cherry tomatoes
• 1 handful of black olives , (stone in)
• olive oil
• ½ a bunch of fresh basil , (15g)
• 160 g dried spaghettini or taglierini
• 20 g salted ricotta or feta cheese

Preparation

1. Place a pan of salted water on a high heat and bring to the boil. Peel and finely slice 2 cloves of garlic, halve 250g of mixed-colour ripe cherry tomatoes, destone 1 handful of black olives and pick the leaves from ½ a bunch of fresh basil (15g).
2. Drizzle 1 tablespoon of olive oil into a large frying pan over a high heat, add the garlic and fry for 1 minute, then throw in the tomatoes and fry gently for 1 further minute, or until they are starting to break down a little.
3. Tear in the olives and basil, saving the baby leaves to garnish, then add a splash of water, turn the heat down a little and continue to simmer gently until needed.
4. Cook 160g of dried spaghettini or taglierini in the pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Tip the pasta back into the pan, with the sauce and toss together, loosening with a splash of cooking water, if needed.
5. Season to taste with sea salt and black pepper, then scatter with 20g of finely grated salted ricotta or a crumbling of feta and the reserved basil leaves.

Serves 2 Prep time 12 minutes
12-minute spaghettini