Pasta with olive tapenade

Start by cooking the pasta in salted water according to the instructions on the package. Wash the cherry tomatoes and cut them in half. Roast sunflower seeds in a pan (without oil). Add olive paste, sunflower seeds, and a tablespoon of olive oil to the cooked and drained pasta. Mix everything gently and season if necessary.Put the pasta on a plate. Add cherry tomatoes and grate as much parmesan as you like. It’s ready!