Cherry tomato and olive pasta

Recipe from: 10/2/1997 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 150
    cherry tomatoes
  • little olive oil
  • salt and freshly ground black pepper
  • 500
    shell pasta
  • 10
    olive oil
  • 250
    fresh breadcrumbs
  • 65
    fresh parsley, finely chopped
  • 16
    black olives, stoned and halved
  • olive oil for sprinkling on top
  • freshly grated Parmesan cheese for sprinkling on top (optional


Preheat the oven to 180 ºC (350 ºF). Place the cherry tomatoes on a baking sheet, brush with olive oil and season with salt and black pepper. Bake in the oven for 15 minutes. Cook the pasta in a large quantity of rapidly boiling salted water until just tender but still firm. Drain and set aside. Heat the 10 ml (2 t) olive oil in a saucepan. Add the breadcrumbs and sauté over low heat until golden brown. Remove from the plate and stir in the parsley. Season with salt and black pepper to taste. Mix the breadcrumbs, tomatoes and olives with the hot pasta in a mixing bowl. Sprinkle with olive oil and serve with freshly grated Parmesan cheese if desired.

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