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Ingredients
- 750 g Pomodrino Tomatoes
- Olive oil
- Sea Salt
- freshly ground black pepper
- good-quality balsamic vinegar
- 500 g penne
- 200 g black olives, stoned and halved
- 1 small bunch fresh basil, leaves picked
- dash of dried chilies *optional
- 1 chunk pecorino cheese, to serve
Directions
- Preheat oven to 200°C/400°F/gas 6.
- Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes.
- Once they're roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar.
- Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente.
- Drain the pasta and add the roasted tomato sauce and the olives.
- Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over, dried chilies, and some freshly grated pecorino.
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