Ingredients:

• 200g Tagliatelle
• 2 tbsp Sundried Tomatoes
• 1tbsp Chilli Pesto
• 4 sprigs Fresh Basil
• ½ cup Mixed Olives
• 1tsp Crushed Garlic
• 100mls White Wine
• 1 Stuffed Baby Pepper
• 100mls Olive oil
• Salt and Pepper
• 1 Tomato
• 200g Buffalo Di Mozzarella

Cook tagliatelle in boiling salted water till al dente “Firm to the Bite”. Strain and keep to the side. Sprinkle a little oil thru the pasta to prevent it from sticking. Keep aside.

In a pan add olive oil, heat, and then add the sundried tomatoes, pesto, olives, garlic and a few sprigs of fresh basil.

Sprinkle in the white wine and season to taste with salt and pepper.

Lightly fold in the pasta.

Slice tomato and mozzarella and arrange around the edge of the plate. Garnish with fresh basil and sprinkle on extra virgin olive oil and balsamic vinegar. Garnish the centre with the Sundried Tomato and Chilli Pesto Tagliatelle.