Cherry tomato and olive pasta

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (11)

150.00 g cherry tomatoes — halved
fresh chillies — 573
salt and freshly ground black pepper
sugar
15.00 ml olive oil
15.00 ml sunflower oil — for sauteeing
250.00 ml breadcrumbs — white
65.00 ml fresh parsley — chopped
500.00 g pasta
16.00 olives — pitted and halved
parmesan cheese — freshly grated
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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.



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