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Preheat oven to 160ºC. Cut the cherry tomatoes and chilli in half and place on a baking tray, cut side up, drizzle with 2 tbsp olive oil and season with salt and pepper. Roast for 12 minutes.
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Heat remaining olive oil in a large frypan over medium heat, add the sopressa, fennel seed and garlic, sauté for 2 minutes.
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Roughly chop the roasted chilli and add to the frypan with the roasted tomatoes, cook for 5 minutes.
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Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
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Add the cooked pasta to the frypan with the olives and basil. Season to taste with salt and pepper, toss well to combine.
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Serve and enjoy with family and friends!
