- 250g/9oz wholewheat penne
- 1 large bulb of garlic
- 1 punnet of cherry tomatoes
- 1 large red onion
- 1 tbsp LunaOlivo Modena Balsamic Vinegar
- A good pinch of sea salt and ground black pepper
- A large handful of grated Parmesan cheese
- An extra glug of olive oil
The
Method
Preheat
the oven to 200°C/400°F/Gas Mark 6.
Slice the
top off the bulb of garlic so that almost all the cloves are exposed.
Place the
garlic in a large roasting tray.
Prepare
the cherry tomatoes by slicing them in half. Place the tomatoes in the
roasting tray. Prepare the red onion by peeling and slicing into
rough quarters, place alongside the tomatoes and set aside.
In a
separate bowl, mix together the balsamic vinegar and olive oil and using a
pastry brush, brush the mix over the tomatoes, the red onion and garlic bulb.
Sprinkle the tomatoes, garlic and onion with a good pinch of sea salt and black
pepper. Roast in the oven for 30–35 minutes or until the tomatoes have reduced
to half their size.
While the
garlic, tomatoes and onion are roasting, bring a medium-sized pot of water to
the boil and cook the pasta according to the instructions on the packet. Drain
the pasta in a colander and set aside.
When the
tomatoes, garlic and onion are cooked, remove from the oven and, using a fork,
carefully push out the garlic cloves from their skins and mash all the
ingredients together until you have a thick mushy sauce. Tumble the cooked
pasta into the roasting tray and add the parmesan cheese and an extra glug of
olive oil. Toss everything together until the pasta
No comments:
Post a Comment