Creamy Tagliatelle with Roasted Cherry Tomatoes and Black Olives

A real Saturday night treat!


  • 200 g punnet cherry tomatoes, halved lengthways
  • Ina Paarman's Green Onion Seasoning
  • 500 g tagliatelle
  • 2 t (10 ml) Ina Paarman’s Pasta Spice
  • 1 T (15 ml) olive oil
  • 1 x 400 g Ina Paarman's Creamy Cheese Pasta Sauce
  • 1 cup (250 ml) fresh cream
  • ¼ cup (60 ml) pipped black olives, sliced into rings
  • small bunch fresh chives and origanum leaves, if available, to garnish

Adjust the oven shelf to one slot above the middle position. Preheat the oven to 220°C.

Arrange the tomatoes cut side up on a baking tray. Season lightly with Green Onion Seasoning. Bake for 20 – 25 minutes.

Boil the tagliatelle for 5 – 8 minutes. Drain and season with Pasta Spice and add olive oil. Mix the Cheese Pasta Sauce and the cream into the tagliatelle.

Reheat over moderate heat for 2 minutes. Dish into bowls.

Top with roasted tomatoes, olives, sliced chives and origanum. Delicious with a green salad dressed with our Classic Balsamic Vinaigrette or Creamy Caesar Dressing.



Use Ina Paarman’s Sun-dried Tomato and Parmesan Pasta Sauce in place of the Creamy Cheese Pasta Sauce.

Ina's Tip

Fresh pasta will cook in a shorter time than dried pasta. Taste after 5 minutes.

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