Ingredients:

300g cherry tomatoes, halved
2 tablespoons olive oil
salt and pepper
100g green olives, pitted and halved
150g basil pesto
500g spaghetti, cooked
200g freshly sliced J&M biltong
50g parmesan, shaved
extra olive oil
salt and pepper
A handful of basil leaves for garnish

Method

• Preheat the oven to 200C.
• Place the halved cherry tomatoes on an oven tray, drizzle them with olive oil and season well with salt and pepper. 
• Roast the cherry tomatoes in the oven for 30 minutes until soft and caramelised.
• Cook the spaghetti, drain it, and return it to the pot.
• Toss the spaghetti with the basil pesto and the green olives. Add a little bit of extra olive oil if needed to make sure that the pasta is well coated. Season with salt and pepper.
• Pour the spaghetti into a serving dish and top with the remaining ingredients. Garnish with the parmesan shavings and the basil leaves.

This dish can be served hot or cold!