Creamy sundried raisin tomato penne pasta

What you'll need

500g penne
1 chopped onion
½ jar Peppadew® Sundried Raisin Tomatoes
150g pitted kalamata olives  
2 crushed garlic cloves
1 tbsp chopped fresh oregano
100ml white wine
150ml cream
1 tbsp chopped fresh flat leaf parsley
1 tbsp chopped fresh chives
50g grated Parmesan 
Pinch lemon zest
Anchovy fillets
A handful of fresh basil leaves
Freshly ground black pepper 

How you do it

In a pot of boiling salted water cook the pasta until al dente. Reserve a ½ cup of cooking liquid for the sauce. Coarsely chop the sundried raisin tomatoes and olives.

Use the oil from the sundried Raisin tomatoes, gently fry onion, garlic, olives and tomatoes.

Add garlic, white wine and reserved liquid.

Cook gently then add cream and oregano.

Reduce a little then add cheese, parsley, lemon zest and chives.

Add the penne and check seasoning
Top with anchovy and garnish with fresh basil.

Serve with extra Parmesan.