Roasted Tomato Pasta
The juice from the roasted tomatoes forms the sauce for this really simple tasty dish
Serves 2: Preparation 5 minutes, cooking time 25 – 30 minutes
- 200g of cherry tomatoes (I like to use mixed packs)
- 2 cloves of garlic, crushed
- ½tsp dried chilli flakes
- 1tsp sweet paprika
- 4tbsp olive oil
- 125g of dried pasta shapes
- Roasting tin
- Saucepan and wooden spoon
Heat the oven to 200C. Put the tomatoes, garlic, chilli flakes, paprika and olive oil in the roasting tin and give everything a good shake so the tomatoes are well covered. Put the roasting tray in the oven and roast for 25 – 30 minutes until the skins of the tomatoes are broken and are starting to brown, an the juices have run out into the pan.
While the tomatoes are roasting, cook the pasta. When both the pasta and the tomatoes are ready drain the pasta and return it to the pan. Scrape the tomatoes and all the juices on top of the pasta and combine everything well.
Season and serve!