Cherry tomato, olive, feta and herb pappardelle

Method

1. In a frying pan, heat a large glug of oil over a medium heat. Add the shallots and fry for 5-10 minutes until starting to soften and 
colour a little. Add the garlic and fry for a few minutes more.
2.  Add the cherry tomatoes and balsamic vinegar to the pan, then fry for 5 minutes until the tomatoes have softened a little and are starting to caramelise.
3.  Meanwhile, add the pappardelle to a pan of boiling water and cook for 4-5 minutes until tender, then drain.
4. Add the pasta, olives, feta and herbs to the tomato mixture. Toss together well, season to taste, then serve scattered with a few toasted pine nuts.