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Roast Tomato Pasta
By Andy | March 22, 2009
Roast Tomato Pasta
Serves 4
Prep time : 8 minutes
Cooking time : 30-35 minutes
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Ingredients
500 grams cherry tomatoes, halved.
2/3 cup balsamic vinegar.
2 tablespoons brown sugar.
400 grams pasta (spaghetti, or fettucine).
200 grams baby spinach leaves.
2 tablespoons basil pesto. Why not try our pesto recipes?
120 grams feta, crumbled.
Parmesan cheese, shaved, to serve.
Method
Preheat oven to 200 C.
In a roasting pan, place tomatoes in a single layer.
To a small jug add vinegar and sugar, and stir until the sugar has almost dissolved.
Pour the vinegar liquid over the tomatoes and bake for 30 to 35 minutes, until softened.
Cook the pasta in a large saucepan of boiling, salted water, following packet directions.
Drain and return pasta to the pan.
Add spinach, pesto and feta and toss gently over low heat until well combined.
Season with freshly ground black pepper.
Serving
Spoon pasta into bowls and top with parmesan.
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Topics: Vegetarian | No Comments »
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