1. Preheat oven to 160ºC. Cut the cherry tomatoes and chilli in half and place on a baking tray, cut side up, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 12 minutes.
  2. Heat remaining olive oil in a large frypan over medium heat, add the sopressa, fennel seed and garlic, sauté for 2 minutes.
  3. Roughly chop the roasted chilli and add to the frypan with the roasted tomatoes, cook for 5 minutes.
  4. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
  5. Add the cooked pasta to the frypan with the olives and basil. Season to taste with salt and pepper, toss well to combine.
  6. Serve and enjoy with family and friends!

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