Roasted Tomato and Basil Pasta

Name: Roasted Tomato and Basil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Mediterranean, Italian
Ingredients: 200g cherry tomatoes; 2-3 tbsp extra virgin olive oil; 1/2 tsp dried basil; pinch of salt; pinch of pepper; 200g spaghetti; 2 tbsp pine nuts; 2 garlic cloves; 1/2 a can of tomatoes; a few springs of fresh basil; a pinch of chilli flakes; 2 tbsp capers in brine; 60 ml of white wine (optional)

11 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 12:08:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories611 kcal (31%)

Total Fat21.6 g (31%)

Carbs89.5 g (34%)

Sugars9.8 g (11%)

Protein17.6 g (35%)

Sodium522.9 mg (26%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

200gcherry tomatoes

2 Tbspextra virgin olive oil

½ tspdried basil

salt

pepper

200gspaghetti

2 Tbsppine nuts

2garlic cloves

0.5can of tomatoes

3 springsfresh basil

chilli flakes

2 Tbspcapers in brine

60mlwhite wine

optional

Instructions

Step 1

Preheat the oven to 200° C / 390° F and get a medium size baking tray ready.

Step 2

Halve the tomatoes and arrange them on the prepared baking tray, cut side up. Brush the exposed flesh with a little olive oil, sprinkle with dried basil, salt and pepper. Bake for about 20 minutes, until soft and juicy.

Step 3

Cook the pasta al dente following the packet instructions.

Step 4

Heat up a small frying pan on low-medium heat. Once hot, add the pine nuts and dry-roast them until golden, stirring them regularly as they tend to burn easily. Remove them from the pan and set aside.

Step 5

While the pine nuts are toasting, heat up 2 tbsp of olive oil in a large pan on a very low heat.

Step 6

Throw in the diced garlic and fry it on a very low heat, stirring frequently, until the garlic releases its aroma, but do not allow it to brown as it will taste bitter.

Step 7

Add the diced tomatoes, a couple of sprigs of basil, capers and white wine (or water if not using wine).

Step 8

Simmer gently for about 15 minutes so that the tomatoes to cook a little and excess moisture cooks out. Add a splash of more liquid (water or pasta cooking water) if the pan starts to look too dry while the tomatoes are still raw.

Step 9

Season with a pinch of chilli and black pepper and salt, but be careful, as, depending on the brand, the capers may provide enough saltiness. Remove the wilted basil from the sauce at the end of simmering.

Step 10

Once the sauce is ready, add the cooked pasta and oven roasted tomatoes to the pan. Toss the pasta in the sauce. Taste and adjust the seasoning.

Step 11

Serve topped with toasted pine nuts and shredded basil leaves.

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