Italian blushing pasta
I like the simplicity of this pasta dish and you can really taste the sweetness of the tomatoes. However, if you like more sauce on your pasta, you can add a couple of teaspoons of pesto.
(Serves 4 – but feel free to double up)
Ingredients
About 20 cherry tomatoes, halved2 red sweet (bell) peppers, deseeded and cut into chunks8 shallots, peeled and halved1 whole garlic bulb, unpeeledA drizzle of olive oil1 tsp dried oregano1 tsp garlic powder1 tsp celery saltFreshly ground black pepper2–3 fresh rosemary sprigs450g/1lb your choice of pasta
Method
Preheat the oven to 190oC/375 ̊F/Gas mark 5
On a large baking tray, place all the vegetables. Do not peel the garlic bulb, but slice off the very top so that the cloves are just exposed. If you have a non-stick baking sheet, I recommend that you use it for this dish.
Drizzle everything with a little olive oil and dust over with the oregano, garlic powder, celery salt and black pepper. Make sure that everything is glistening with the oil and flavours but not drowning!
Pop the fresh rosemary on top and put in the oven for about 50 minutes, checking and turning the peppers halfway through
Meanwhile, organise your timings so that the pasta will be cooked at the same time as the vegetables. Dried pasta can take up to 20 minutes, whereas fresh pasta takes only 4–5 minutes, so follow the instructions on the packaging.
Drain the pasta very well and put in a big bowl. Add the vegetables and stir together, being careful not to break up the tomatoes.
Squeeze the garlic out of its skin and add to dish.
Serve immediately with a fresh green salad.
Remember to hover your hand to find your portion size!