Sundried Tomato & Olive Pasta

How to make Sundried Tomato & Olive Pasta

Prep Time: 5 minutes        |        Cook Time: 25 minutes        |        Serves: 3 - 4

Ingredients

• 1 pack Remano free range egg pasta linguine (375g)
• 3 garlic cloves, finely diced
• 3-4 tbsp The Olive Tree extra virgin olive oil
• 1 bottle of Deli Originals sundried tomato halves (280g), drained and chopped
• 1/3 cup Deli Originals pitted kalamata olives
• 1/3 cup basil, roughly chopped
• 1/4 cup Westacre Dairy parmesan, grated
• Salt and pepper, to taste

Method

1. Cook pasta in salted water as per pack instructions.
2. Fry chopped garlic in olive oil for 30 seconds, do not let the garlic brown.
3. Add chopped tomato halves and kalamata olives and fry until heated through.
4. Stir mix through the pasta.
5. Add basil and season to taste.
6. Serve pasta and sprinkle servings with parmesan.

OPTIONAL

Add and fry whole a punnet of cherry tomatos with the garlic

TIP

Reserve 1-2 tbsp of the sundried tomato marinade and add to the pasta for extra flavour