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Roast tomato pasta
Roast tomato pasta
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Satisfying roasted tomato pasta - effortlessly delicious!
Ingredients:
  • 250g punnet cherry tomatoes, halved
  • 82.50 ml balsamic vinegar
  • 16.00 gm brown sugar
  • 200g fettuccine
  • 100g baby spinach leaves, trimmed
  • 20.00 gm basil pesto
  • 60g feta cheese, crumbled
  • Shaved parmesan cheese (or vegetarian hard cheese), to serve
Instructions:
  • Preheat your oven to 200°C. Place juicy tomatoes into a roasting pan. Mix vinegar and sugar in a small jug until sugar almost dissolves. Drizzle this sweet concoction over the tomatoes. Roast for 25-30 minutes until the tomatoes are soft and tender.
  • Cook the pasta in a large saucepan of boiling salted water according to the packet instructions until tender. Drain the pasta and then return it to the pan. Mix in spinach, pesto, and feta, tossing gently over low heat until well combined. Season with salt and pepper to taste.
  • Divide the pasta into bowls, spoon the roast tomatoes and their juice over them, sprinkle with Parmesan, and serve.

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