serves
4
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Sandhurst Olives
episode • The Cook Up with Adam Liaw • cooking • 21m
G
episode • The Cook Up with Adam Liaw • cooking • 21m
G
Ingredients
- 500 g mixed cherry tomatoes
- 360 g (2 cups) mixed marinated olives
- 125 ml (½ cup) extra virgin olive oil
- 1 tsp dried oregano
- 4 garlic cloves , roughly chopped
- 1 - 2 bird's eye chillies
- 500 g fusilli pasta
- 2 tbsp finely chopped parsley
- 2 handfuls torn basil leaves
- salt and pepper, to season
Instructions
- Preheat the oven to 200˚C .
- Combine the cherry tomatoes, olives, olive oil, oregano, garlic and chilli in a baking dish and roast for 30 minutes or until the tomatoes have broken down and the olives are warm and wrinkled. Remove the chillies and coarsely chop, then return to the pan and lightly crush the tomatoes with the back of a spoon to release the juices.
- Meanwhile, bring a large saucepan of lightly salted water to the boil. When the tomatoes have about 10 minutes cooking time remaining, cook the pasta according to the packet directions and test for doneness from 2 minutes before the specified time. Drain, reserving 250 ml (1 cup) pasta water.
- Stir the pasta, pasta water, parsley and basil through the olive and tomato mixture. Season to taste with salt and pepper and serve.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sandhurst Olives
