Olive, Tomato And Feta Rigatoni - cooking recipe

Ingredients

7 oz rigatoni
1 tbsp olive oil
5.25 oz red cherry tomatoes, halved
5.25 oz yellow cherry tomatoes, halved
6.25 oz pitted black olives
4 tbsp store-bought pesto
3.5 oz light feta, crumbled
3 tbsp pine nuts, toasted
2 sprigs fresh basil, leaves removed, to garnish

Preparation

Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water.
Heat oil in a frying pan and saute tomatoes for 2 mins. Add olives, pasta and pesto, toss and cook over medium heat for 5 mins. Season. Arrange on 4 serving plates sprinkle with feta and pine nuts and garnish with basil.