INGRIDIENTS
SERVES 4-6
. 1x200g cherry tomatoes, halved lengthways
. Green onion seasoning
. 500g pasta, preferably tagliatelli
. 15ml olive oil
. Pasta spice
. 1x400g creamy cheese pasta sauce
. 250ml fat reduced cream
. 1/4 cup (60ml) pipped black olives, sliced into rings
. Small bunch fresh chives and origanum leaves, if available, to garnish
METHOD
Preheat the oven to 220 degrees celcius.
Arrange the tomatoes cut side up on a baking tray. Season lightly with green onion seasoning. Bake for 20-25 minutes. Boil the pasta in unsalted water for 5-8 minutes. Drain and season with two teaspoons of pasta spice and olive oil. Mix the cheese pasta sauce and the fat reduced cream into the pasta. Reheat over moderate heat. Dish into bowls. Top with roasted tomatoes, olives, sliced chives and origanum.
Delicious with a green salad dressed with balsamic vinaigrette or caesar dressing.
