Roast Tomato and basil pasta

There is nothing that I love that more than a yummy bowl of pasta.  Pasta dishes get such a bad rep by those “Carbs are evil” types – but let me tell you, this is a heathy, low fat, fibre filled dish that when eaten in the right serving size is a great meal.  As a nutritionist, I am passionate about trying to change peoples mindsets around ‘good’ and ‘bad’ foods.  All too often, foods that are nutritionally beneficial and delicious are placed on a taboo list because of individual preferences and no evidence base.  This meal is healthy, delicious and will fill you up – so what are you waiting for? Get cooking!

Serves 6

Ingredients

1 kilo over ripe tomatoes

5 cloves garlic, peeled and sliced

Olive oil

1 bunch of basil

50g pecorino cheese, grated

1 tbsp. salt

500g durum wheat spiral pasta

1 cup vegetable stock

1 tsp. sugar

Method

  1. Preheat oven to 190C
  2. Half tomatos and place on a baking tray, finely slice 3 of the cloves of the garlic and sprinkle over tomatoes. Drizzle some olive oil on top and place in the oven to roast for 20 minutes.
  3. Once roasted, heat a saucepan on medium heat. Add oil and left over crushed garlic and sauté for 1-2 minutes. Add the roasted tomato and garlic, vegetable stock, sugar, salt and half the bunch of basil finely sliced and let simmer for 20-30 minutes until reduced to a thick, rich sauce.
  4. Whilst sauce is simmering, cook pasta according to packet instructions, drain of water.
  5. Just before mixing in pasta sauce to the cooked pasta, get a fork and roughly mash the halved tomatoes. This sauce is great chunky!
  6. Combine sauce and pasta between plates, top with grated pecorino and remaining sliced basil and enjoy!!

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