Roast tomato and garlic pasta
Tomatoes and whole garlic roast until collapsed and sticky, then get crushed into a sauce with balsamic. The oven does most of the work.
Made without gluten ingredients.
Method
- Heat the oven to 200°C (180°C fan). Halve the tomatoes and set them cut-side up on a baking tray with the unpeeled garlic cloves. Drizzle with the olive oil and sprinkle over the thyme and a good pinch of salt.
- Roast for 30 minutes, until the tomatoes have collapsed and the edges are caramelised. Put a large pan of salted water on to boil 10 minutes before the end.
- Squeeze the soft garlic out of its skins back onto the tray. Add the balsamic vinegar and crush everything together roughly with a fork, scraping up the sticky bits.
- Cook the gluten-free pasta for the time on the packet. Keep a mug of the cooking water, then drain.
- Tip the pasta onto the tray or into a large pan with the sauce and 3 tablespoons of cooking water, and toss well.
- Season with black pepper and tear in most of the basil.
- Top with the remaining basil to serve.
Tip Roast a second tray if you have room. The tomato and garlic mix is also good on toast or stirred into soup.
Per portion
| Energy | 550 kcal |
| Protein | 9 g |
| Carbohydrate | 89 g |
| of which sugars | 10 g |
| Fat | 16 g |
| of which saturates | 2 g |
| Fibre | 6 g |
| Salt | 0.07 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- gluten-free pasta200 g
- tomatoes500 g
- garlic6 cloves
- dried thyme1 tsp
- olive oil2 tbsp
- balsamic vinegar1 tbsp
- basil½ bunch
