Bring a pan of salted water to the boil. Add the pasta and cook for 10 mins, until soft.

Quarter the cherry tomatoes and add to the bowl with the kalamata olive and capers. Use a peeler to peel the Parmesan into the bowl. Finely chop most of the parsley and add to the bowl along with the chilli flakes.

Once the pasta is cooked through, tip into a sieve and run under cold water until cool. Tip into the bowl. Add the lemon juice and 2-3 tbsp olive oil. Season generously with salt and pepper and toss well.

Tip into a bowl and top with the reserved parsley leaves.