Roasted Tomato and Garlic Pasta
Try this roasted tomato and garlic pasta for a perfect weeknight meal. Easy to make, with just a few ingredients to make this vegan friendly recipe.
Ingredients
- 400 g vine tomatoes
- 1 bulb garlic
- 1 tbsp olive oil
- 15 g fresh basil
- 1 tbsp tomato puree mixed with 2 tbsp water
- 1 heaped tbsp harissa paste
- 1 tsp salt & pepper
- 2 portions spaghetti
Top with:
- 4 tbsp toasted sunflower and pumpkin seeds
Instructions
- Preheat the oven to 180ºC (fan) and prep the tomatoes by playing them on a baking tray, drizzle with olive oil, salt and pepper
- Chop the very top off the garlic bulb, drizzle over olive oil, salt and pepper, wrap in tin foil and add to the baking tray with the tomatoes, pop in the oven for around 25 minutes
- When the tomatoes have around 12 minutes left, add the spaghetti to boiling water with a generous pinch of salt and cook till al dente (around 8-10 mins)
- Take the tomatoes and garlic from the oven, add them to a large pan with the tomato puree and harissa, remove two cloves from the garlic bulb and smash all of those ingredients together
- Cook off those ingredients in the pan before adding a ladle of pasta water (around 150ml) followed by the cooked spaghetti then mix together
- Add in the chopped fresh basil, garnish with salt and pepper and the toasted seeds and enjoy
Notes
- Toasting the seeds is essential to bring all the flavours together! It adds a nutty flavour that compliments the tomato
- Seasoning is essential to make this dish come to life, so be sure to taste test along the way