Spaghetti with Olive Paste

Peel the garlic clove. Coarsely chop the olives and finely grind both with the capers in a blitz chopper or possibly with a blender. Gradually add the oil and season the paste with the juice of one lemon, salt and pepper.

Blanch (scald) the tomatoes, peel, quarter and remove the seeds. Dice the pulp. Rinse the basil and shake dry, plucking the leaves from the stems. Set aside a few leaves for garnish, cut the rest into tender strips.

Cook the spaghetti according to package directions in enough boiling hot salted water until al dente. Drain in a colander and drain.

Finely grate the Parmesan cheese. Mix the spaghetti with the olive paste, diced tomatoes and basil strips and serve sprinkled with Parmesan.

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