Roasted Tomato + Basil Pasta

It doesn’t get much easier than this roasted tomato & basil pasta. Throw everything into a dish, leave it to cook in the oven while you prepare the pasta, then throw it together with more tasty ingredients.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F.

   
2. 2

   Put the cherry tomatoes, garlic and rosemary into a large baking dish. Season generously with salt and pepper, and drizzle over a small splash of olive oil. Roast in the oven for 25 minutes.

   
3. 3

   Roughly 15 minutes before the tomatoes are ready, cook the pasta in salted boiling water as per the packet instructions, then drain.

   
4. 4

   Remove the tomatoes from the oven and carefully remove the garlic cloves and rosemary, leaving them to one side. Then use the back of a fork to crush half the tomatoes so the juices ooze out into the dish. 

   
5. 5

   Meanwhile, toast the pine nuts for 2–3 minutes in a pan over a medium-high heat, until golden brown.

   
6. 6

   When the garlic has cooled enough to handle, remove the skins and dice the cloves. Add the garlic, olives, balsamic vinegar and pine nuts to the dish of tomatoes. Give everything a good stir, then add the drained pasta and scatter the basil on top. Give everything another stir.

   
7. 7

   Serve the pasta in bowls and top with a small handful of rocket, some freshly ground black pepper and a light drizzle of olive oil.