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Baked Cherry Tomato Pasta
40 minServes 4Nutri-Score B€
B
40 min
40 minBaked Cherry Tomato Pasta
what you need
Ingredients
cherry tomatoes (halved)Produce500 g
pasta (dried, e.g. spaghetti or rigatoni)Grains350 g
garlic (cloves, sliced)Produce4 pieces
olive oilPantry60 ml
parmesan (grated)Dairy60 g
basil (fresh leaves)Produce10 g
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
466kcal
- Carbs
- 66 g
- Proteins
- 12 g
- Fat
- 17 g
what you’ll use
Tools
Baking dish
Oven
Stockpot
Colander
Frying pan
step by step
Method
- Step 1
Prepare the tomatoes
- Preheat the oven to 200 °C.
- Place the halved cherry tomatoes in a baking dish, cut side up.
- Add the sliced garlic, drizzle with olive oil and season with salt and black pepper.
- Step 2
Bake the tomatoes
- Bake until the tomatoes are soft, blistered and jammy.
- Step 3
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Step 4
Combine and serve
- Toss the drained pasta with the baked tomatoes and their juices, adding a splash of cooking water if needed.
- Stir in the grated parmesan and finish with fresh basil leaves.