One pot pasta (chilli, garlic, olives and tomatoes)

Put the spaghetti in a wide saucepan or deep frying pan off the heat.

Add the cherry tomatoes, olives, garlic, chilli flakes and the zest of the lemon to the pan. Season with salt and pepper.

Pour oil and 500 ml of boiling water over the ingredients. Turn the heat on and simmer for 10 to 12 minutes, tossing the spaghetti through the liquid ever so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks.

Once the pasta is tender, squeeze over the juice of the lemon, add a few basil leaves, another pinch of chilli flakes and the Parmesan, and stir.

Serve with extra Parmesan shavings and fresh basil, if you like.