Ingredients

• 200g Tagliatelle or 150g Spaghetti
• 2 tablespoons Olive Oil
• 1/2 medium Red Onion, thinly sliced
• 1 Garlic Clove, crushed
• 1 Red Pepper sliced
• 50g Pitted Black Olives, quartered
• 10 Cherry Tomatoes, halved
• 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Ingredients

• 200g Tagliatelle or 150g Spaghetti
• 2 tablespoons Olive Oil
• 1/2 medium Red Onion, thinly sliced
• 1 Garlic Clove, crushed
• 1 Red Pepper sliced
• 50g Pitted Black Olives, quartered
• 10 Cherry Tomatoes, halved
• 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.