Heat the olive oil in a large sauté pan over a low-medium heat.

Add the onions and fry until they’re just beginning to colour. Add the garlic, oregano and chilli flakes and fry briefly until aromatic. Add the cherry tomatoes and basil and simmer for 15 minutes.

Add the Regal Smoked Salmon Dip to the sauce and stir to combine, then add the cream and gently simmer for 5 minutes.

Bring a large pot of salted water to the boil and cook the pasta using packet instructions. Drain the pasta and reserve 175mls of the pasta water. Loosen the sauce with the reserved pasta water then add the grated parmesan cheese.

Season with cracked pepper then add the pasta to the sauce. Remove from the heat and stir to combine, season to taste.