Roast Garlic and Cherry Tomato Pasta
So simple, so fresh, veggie (easily vegan-ised) and ready in 15 mins!
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Cook: 15 mins
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Preheat oven to 200°C / 400°F.
Place your chopped tomatoes in a baking tray, wrap your garlic in some tin foil, drizzle with olive oil, give it a toss and bake for 12-15 mins.
Meanwhile, boil a saucepan of water, add a generous amount of salt and then your spaghetti. Cook according to packet instructions. Once cooked, drain your pasta, reserving a bowl of the pasta water.
Add a tbsp of olive oil to your saucepan or a fresh pan along with 6 tbsp of your pasta water and bring to a simmer. Add your roasted tomatoes and garlic to the pan and stir.
Simmer for 2-3 mins before adding your spaghetti, basil and cheese and then give it a stir using tongs. Add more pasta water if needed and season to taste. Serve with a side salad and garnish with extra parmesan and basil.
Nutritional Info
Cals – 374
Carbs – 50g
Protein – 10g
Fat – 16g
Ingredients
Serves Serves 2-3
For The Roast Garlic and Cherry Tomato Pasta
- Extra Virgin Olive Oil
- 2 packs of cherry tomatoes - cut in half
- 4 cloves of garlic - peel removed
- 200g of Spaghetti
- 15g of fresh basil - chopped
- 30g of parmesan
- 30g of a stringy cheese such as cheddar (We used Comte from Co-op)
- Salt and pepper, to taste
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