summer pasta

place 300g of baby tomatoes on a baking tray, drizzle with olive oil and 10ml dried chili. roast for 20 minutes at 200° celsius. toss the roasted tomatoes (with the juice) with 250g sliced and drained sun-dried tomatoes and 500g of cooked fettuccine.

add 200g of pitted and squashed black olives, drizzle with extra olive oil is needed, and 200g shredded rocket.

serve at room temperature with freshly grated parmesan.