Lightly oil and salt cherry tomatoes, arrange on an oiled baking tray. Add half head of garlic, skin-on & base chopped off. Roast 18-20 minutes, until tomatoes are slightly charred and burst.
Lightly toast walnuts on stove top or in oven, 3-5 minutes until lightly browned. Chop olives, and mix together with toasted walnuts in a small bowl.
Boil pasta according to package directions.
Once tomatoes are finished, remove garlic. Squeeze into a separate dish along with ½ tsp olive oil, and mash into a paste. Add back into tomatoes and mix in, mashing tomatoes until desired consistency. Add 1 ½ tsp Cajun Dry Rub and salt to taste.
Toss cooked pasta together with tomatoes.
Top with olive and walnuts. Drizzle with balsamic reduction (optional).
Recipe Tested by Kawartha Spice Co. * Photo of Pasta by Kawartha Spice Co. * Product Photo by thefoodstudio.ca