Quick Roasted Cherry Tomato and Basil Fettuccine
Pasta tossed with quickly roasted cherry tomatoes with garlic and basil.
Servings: 6
Ingredients
- 500g / 1lb red and yellow cherry tomatoes
- 6 cloves of garlic smashed
- 2 tbsp This is an affiliate link.extra virgin olive oil
- a pinch of salt and pepper
- 6-8 leaves fresh basil or 1 tsp dried basil chopped
- 1 lbs Fettuccine or any other pasta
- 2 tbsp pine nuts
- 2 tbsp This is an affiliate link.Parmesan cheese freshly grated
Instructions
- Preheat the oven to 220C/450F. Toss cherry tomatoes with olive oil, smashed garlic, salt and pepper and arrange in a shallow roasting pan or a rimmed baking sheet. Roast in the oven for 10-15 minutes until tomatoes burst and release their juice but still hold their shape.
- While tomatoes are roasting cook pasta in a pot of salted boiling water according to package instructions.
- Toast pine nuts in a dry frying pan over medium heat for 2 minutes until they turn slightly golden and fragrant.
- Take roasted tomatoes out of the oven and add basil to the pan. Drain pasta while reserving ½ cup of starchy water from the pot.
- Add hot pasta to the same roasting pan with tomatoes, garlic and basil and toss lightly making sure not to smash all tomatoes. Add a splash of reserved starchy water so all pasta is coated with sauce. Add more salt if necessary.
- Serve sprinkled with some pine nuts and freshly grated parmesan cheese.
Nutrition
Calories: 207kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 240mg | Potassium: 208mg | Fiber: 2g | Sugar: 2g | Vitamin A: 249IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg