One Pan Fragata Olive & Tomato Pasta

Ingredients

  • 4 servings penne pasta (or other pasta of choice)
  • Fresh herbs to garnish
  • 150g chestnut mushrooms
  • 70g Fragata Stoneless Hojiblanca olives seasoned with sea salt
  • 50g Fragata stoneless Greek Olives infused with rosemary, garlic and chilli.
  • 1 vegetable stock cube
  • 1/2 brown onion
  • 2 cloves garlic
  • Tbsp olive oil
  • Tbsp olive oil
  • Pinch chilli flakes- optional
  • 700ml water
  • 150g cherry tomatoes

Method

  1. Finely dice both the onion and garlic cloves, then add these into a large pan with a drizzle of olive oil.
  2. Sauté these over medium heat until the onion becomes translucent.
  3. Slice the tomatoes and mushrooms and cook these off in the pan also. Pour in your pasta, water and stock cube and bring to the boil. Reduce the heat to medium and allow the pasta to cook and start to absorb the liquid.
  4. Slice the tomatoes and mushrooms and cook these off in the pan also. Pour in your pasta, water and stock cube and bring to the boil. Reduce the heat to medium and allow the pasta to cook and start to absorb the liquid.
  5. Continue to cook until the pasta is al dente, then drizzle over the extra olive oil and serve garnished with some fresh herbs and some sliced stoneless greek olives.