Cacio e Pepe with Kalamata olives

A classic Roman dish that’s the perfect speedy supper enjoyed with a glass of crisp white wine.

Ingredients

3 tablespoons of olive oil
1 teaspoon of freshly cracked black pepper
1/3 cup finely grated pecorino Romano cheese or Grana Padano
A generous pinch of sea salt
200g of pasta (such as egg tagliolini, bucatini, or spaghetti)
2 tablespoons of unsalted butter
6-8 Kalamata olives
2-8 cherry tomatoes, halved
2 spring onions, green part only, sliced finely
The zest of a lemon

Method