Herb Roasted Tomato Pasta
The combination of fresh herbs with roasted tomatoes gives this dish a fantastic flavour and aroma – and it only takes minutes to make!
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
400g cherry tomatoes
2 cloves garlic, finely chopped
1 red onion, thickly sliced
1 courgette, sliced
50g pine nuts
1 tbsp thyme leaves
25g pack basil, shredded
2 tbsp cold pressed rapeseed oil
1 tbsp balsamic vinegar
300g penne pasta
1. Preheat the oven to 200oC, gas mark 6.
2. Place the tomatoes, garlic, onion, courgette slices, pine nuts, thyme, half the basil, oil and vinegar in a roasting tin, season and roast for 20 minutes.
3. Meanwhile, cook the pasta in boiling water for 10 minutes until tender, drain and return to the pan. Stir in the tomatoes with all the juices and the remaining basil, season to taste.
Add chopped back bacon to the tomatoes for a non-vegetarian dish.
British farmers grow a host of fresh vegetables and herbs – from onions and courgettes to tomatoes and basil, much of which is grown to the LEAF Marque standard.
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