Italian Pasta

By Cori

Note: Nutritional values are provided per serving. Fat values refer to Saturated Fat. Points values refer to the Weight Watchers point system
Calories: 580
Sat Fat: 5 g
Points: 11

Ingredients

• 400 g penne
• 250 g cherry tomatoes, halved
• 150 g sun dried tomatoes, chopped
• 4 tablespoons extra virgin olive oil
• 150 g pitted black olives, quartered
• 200 g baby boocconcini cheese, sliced
• 1 cup basil leaves, torn
• salt and crushed black pepper to taste

Preparation

Step 1

In a large saucepan, bring to boil 3.5 litres of water, and add 2 teaspoons of salt.
Add the penne and cook till al-dente, then drain.
While the pasta is cooking, in a pan, fry the cherry tomatoes in a little olive oil, for 5 minutes.
Add sundried tomatoes and olives to the pan and stir.
Drain the pasta and stir into the tomato and olive mix.
Add the cheese and toss well.
Garnish with basil and a drizzle of olive oil.
Serve immediately