Farfalle with roasted tomatoes and olives

This is a super quick pasta dish that can be eaten warm or cold. It’s great for dairy intolerant individuals. The pasta can be substituted for whole-wheat pasta and can be easily doubled. This will be a hit with vegetarians and non-vegetarians alike.

Preparation time: 5 minutes
Cooking time: 10 minutes
Servings: 2

  • 250g farfalle pasta
  • 10 pitted olives
  • 1 large yellow bell pepper chopped into small cubes
  • Tomatoes on the vine
  • 2 tablespoons basil pesto
  • Salt flakes
  1. Drizzle the tomatoes on the vine with olive oil and roast in a 180 pre-heated oven for 5 minutes.
  2. Cook the pasta as per packing and drain, saving a cup of the pasta water.
  3. Mix in the pitted olives, the chopped bell pepper, the roasted tomatoes and the pesto and toss.
  4. Add the pasta water to moisten.
  5. Sprinkle with the salt flakes and serve warm.