Ingredients
- 500g (one pack) short pasta of choice, I used bow tie
- 1 punnet cherry tomatoes, halved
- 6-8 cloves crushed garlic
- 1 small jar sundried tomato pesto (190g)
- 1 finely diced Spanish onion
- 1 tablespoon italian herbs
- 1/2 cup slices kalamata olives
- 1/2 cup grated parmesan
- 1/2 cup sundried tomatoes
- 700g tomato passata
- 300ml cream
- 1/2 cup pasta water
Method
- Add your pasta to salted water & cook until Al dente, reserve half a cup of pasta water.
- In a large pan cook the onion in some olive oil for a few minutes until translucent. Add garlic & cook until fragrant.
- Add the cherry tomatoes & cook for a minute before adding sundried tomato pesto, sun-dried tomatoes & Italian herbs.
- Cook for a further minute then add the tomato passata. Let it simmer for a few minutes, before mixing through the cream & parmesan then add the olives.
- Toss in your pasta along with the pasta water. Serve with parmesan.
- Garnish with optional pine nuts.
