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Agnolotti with quick tomato and basil sauce
Ingredients
- 625g packet fresh ricotta and spinach agnolotti
- 1/3 cup olive oil
- 1 brown onion, finely chopped
- 250g cherry tomatoes, halved
- 2 garlic cloves, thinly sliced
- 1/2 cup grated parmesan
- 1/3 cup pitted kalamata olives, thickly sliced
- 1/3 cup roughly chopped fresh basil leaves
- Extra grated parmesan, to serve
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