Recipe for Tagliatelli pasta with roasted cherry tomatoes and black olives – perfect for a chilled out weeknight dinner.
1 x 200 g punnet cherry tomatoes, halved lengthways
Ina Paarman’s Green Onion Seasoning
500 g tagliatelli
1 T (15 ml) olive oil
Ina Paarman’s Pasta Spice
1 X 400g Ina Paarman’s Creamy Cheese Pasta Sauce
1 cup (250 ml) fat reduced cream
1/4 cup (60 ml) pipped black olives, sliced into rings
small bunch fresh chives and origanum leaves, if available, to garnish
Preheat the oven to 220C.
Arrange the tomatoes cut side up on a baking tray. Season lightly with Green Onion Seasoning. Bake for 20 – 25 minutes.
Boil the tagliatelli for 5-8 minutes. Drain and season with 2 teaspoons of Pasta Spice and olive oil.
Mix the Cheese Pasta Sauce and the fat reduced cream into the tagliatelli. Reheat over moderate heat for 2 minutes. Dish into bowls.
Top with roasted tomatoes, olives, sliced chives and origanum. Delicious with a green salad dressed with our Classic Balsamic Vinaigrette or Caesar Dressing.
By: Ina Paarman