1. In a casserole, with salted water cook pasta for 6 minutes. Drain and keep half a cup of water. Drizzle with some olive oil so they don't stick together.
2. In a pan, pour olive oil and sauté onion and garlic until golden brown. Then add the cherry tomatoes, cook for another 2 minutes and season with salt and pepper. Add pesto sauce and cook for 2-3 minutes until it gets hot.
3. In a pan, put the tagliatelle, the water from the pasta that you kept, the Epic Spice souvlaki seasoning, the mozzarella cherry and stir lightly. Remove from heat and serve.

Kali Orexi!