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Cook with Brooke: Roasted tomato pasta

I love to make this dish when I’m really lazy and don’t have a lot of time on hand. It’s perfect for an end-of-week dinner, when you get home from work and are absolutely ravishing. I made it here with a couple of bunches of on-the-vine cherry tomatoes, because that’s what I had on hand. If I was a bit more organised I would have doubled the amount of tomatoes to make it extra saucy.

The good thing about this meal is that it’s 100% whole, healthy, non-processed organic. Which means not only does it taste good, it’s good for you too. I hope you find it deceivingly simple and easy to make, and oh so delicious.

Enjoy!

(recipe below)

 

Ingredients

1-2 bunches of cherry tomatoes on the vine
2-3 cloves of garlic, thinly sliced
1 bunch of fresh basil
gluten-free brown rice or quinoa pasta
2-3 tbsp extra virgin olive oil
2-3 tbsp of tomato paste
salt and pepper to taste
chilli oil for garnish (optional)

Method

Pre-heat your oven to 200 degrees celsius. Line a baking sheet with foil or parchment paper. Pierce tomatoes with a knife, add to the baking sheet and toss with 1-2 tsp of salt and 1 tsp of freshly cracked pepper. Add 2 tbsp of extra virgin olive oil, garlic, and a handful of torn basil, then toss to coat.

Bake in the oven for 10-15 minutes until slightly chard. (You may find that 200 is too high, in which case lower the temperature to 180 degrees.)

Meanwhile, fill a large pot with water and place on the stovetop on high heat. When the water comes to a boil, add a handful of salt and your pasta. Cook for about 8 minutes until al dente (it should have a bite to it still).

Remove the tomatoes from the oven and set aside.

Drain the pasta and add it back to the pot. Cover the pasta with the roasted tomato and garlic mixture. Add the tomato pasta and toss to combine.

Serve into large bowls and top with freshly torn basil, cracked pepper and a sprinkling of chilli oil. Simple, easy, done.

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