Fresh Pasta with Fetta Stuffed Olives (Serves 4)

300g tub Fetta Stuffed Olives
3 x punnets cherry tomatoes
1 red onion, thinly sliced
Leaves of 1/2 bunch fresh oregano
50g baby spinach leaves
300g fresh egg pasta (linguini/spaghetti/tagliolini)
12 thin slices pancetta, rind removed

Preheat oven to 180ºC
1. Cook pancetta for 5-10 mins until crisp. Tear pancetta into pieces and set aside.
2. Place tomatoes, onion, oregano on a baking tray, drizzle with marinade from Fetta Stuffed Olive tub and cook 15-20 mins. Add Fetta olives for extra 5 minutes.
3. Cook pasta in a large saucepan of boiling salted water until al dente. Drain and toss pasta, tomato mixture, spinach, fetta olives and 1/2 pancetta together in a large bowl. Top with remaining pancetta and freshly ground pepper.

TIP: Marinade can be used to flavour your favourite meat and fish.