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1. Cook the pasta in boiling water until 'al dente' or as instructed on the packet 2. Sweat the shallots in the oil over a low heat for about 5 minutes 3. Add the fresh and sun-dried tomatoes plus the olives and place on the heat for a further 5 minutes 4. Season well and add the torn basil leaves 5. Combine the tomato mixture with the drained pasta 6. Serve scattered with basil leaves and grated Parmesan
