Ingredients (serves 4)

• 400g fettuccine
• 500g ripe Roma tomatoes, diced
• 150g button mushrooms, sliced
• 100g baby rocket leaves
• 3/4 cup pitted kalamata olives
• 1/3 cup extra-virgin olive oil
• 1 1/2 cups COON Pasta Shredded Cheese

Method

1. Cook pasta in a saucepan, following packet directions, until just tender.
2. Meanwhile, combine tomato, mushroom, rocket and olives in a bowl. Drain pasta and return to pan. Stir in oil. Toss until pasta is well coated. Add tomato mixture and 1 cup COON Pasta Shredded Cheese. Toss to combine. Season with salt and pepper.
3. Spoon pasta into serving bowls. Sprinkle with remaining COON Pasta Shredded Cheese. Serve.