- 1 lbs red and yellow cherry tomatoes
- 6 cloves of garlic smashed
- 2 tbsp 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 Parmesan cheese freshly grated
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.
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