Cherry tomato and olive pasta


Ingredients 11
Servings 4
Time

Ingredients

  • 150
    g
    cherry tomatoes, halved
  • olive oil
  • salt and milled pepper
  • sugar
  • 15
    ml
    olive oil and
  • 15
    ml
    sunflower oil for sautéeing
  • 250
    ml
    fresh white breadcrumbs
  • 65
    ml
    chopped parsley
  • 500
    g
    pasta of your choice (fusilli, penne, fettucine or tagliatelle)
  • 16
    black olives, pitted and halved
  • freshly grated Parmesan cheese
 

Method

 
Place tomatoes on a baking sheet. Drizzle lightly with olive oil and season with salt, pepper and sugar. Bake at 180 ºC for 20 to 30 minutes, or until softened and slightly blackened. Meanwhile, heat olive oil and sunflower oil in a pan, add breadcrumbs and sauté over low heat until golden. Remove from stove, stir in parsley and season to taste. Cook pasta according to packet instructions and drain. Toss breadcrumbs, tomatoes and olives into hot pasta. Drizzle liberally with olive oil and serve with freshly grated Parmesan cheese.
 

Read more on: bake
 

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