Instructions: Bring a large saucepan of slightly salted water to the boil.

Add the pasta and cook for about 10-12 minutes until al dente.

Drain and put in a serving dish to cool and dress with 2 tablespoons of the olive oil

Chop the tomatoes and basil.

Add the capers olives the remaining olive oil and Parmesan and mix well with the pasta.

Keep chilled until ready to use but not for more than one day.

The italian car syling genius Ciorgefto Ciugiaro was commissioned by an italian pasta company to design an ergonomic saucedynamic pasta shape. According to him this was at a time when people were being encouraged to eat less pasta so his aim was to design a shape that would hold a lot of sauce! He succeeded in creating on the drawing board a piece of edible sculpture which should cahinly be included in the Agnesi pasta museum in Rome. I prefer to use Taggiasca olives which are very small and black.

Serves 6

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