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Preheat the oven to 180°C Fan/ 200°F/ 400°F.
Add the cherry tomatoes, peppers, onion and garlic to a large baking dish, drizzle with the olive oil, add the salt and oregano and bake for 45 minutes, remove the oven and allow to cool for a few minutes.
Transfer the vegetables to a food processor, add the butter beans, almonds, basil and parmesan, then blitz until smooth. This sauce serves 4, so I usually use half the sauce to make 2 servings and save the rest for another time.
Bring a large saucepan of salted water to the boil and cook the spaghetti until very al dente. Reserve the pasta water in a bowl or jug when draining the spaghetti.
Whilst the spaghetti is cooking, add the sauce to a large pan and heat over a medium heat, add the butter and a large ladle of pasta water, stir to combine and bring the sauce to a gentle simmer.
Add the spaghetti to the pan, along with another ladle of pasta water if needed, toss to combine and then you are ready to serve.
Serve immediately. Add the burrata on top. Garnish with the basil leaves and the chilli oil if you fancy a bit of spice!
Nutritional Info
Per serving:
Cals – 569
Carbs – 69g
Protein – 21g
Fat – 20g
Fibre – 7.4g
Ingredients
Serves 4
Roast Cherry Tomato Sauce:
- 250g of mixed cherry tomatoes.
- 2 sweet red pepper - deseeded.
- 2 white onions - chopped.
- 1 bulb of garlic - pointy end chopped.
- Tbsp of extra virgin olive oil.
- A generous pinch of salt.
- A pinch of oregano.
- 200g of butter beans
- 20g of almonds - blended or finely chopped.
- A handful of fresh basil.
- 20g of parmesan - grated.
The rest:
- 20g of unsalted butter.
- 75g of uncooked spaghetti, per serving.
- 1 burrata.
- Chilli oil, optional (not included in nutritional information).
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