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Cherry tomato and olive pasta

Ingredients 11
Servings 4


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


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.

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