Easy midweek meal alert! With only five minutes of hands-on prep (and no chopping), this roasted cherry tomato pasta is a breeze. The oven does all the hard work and helps intensify the tomatoes’ sweet flavour with herby pesto stirred through for a pasta sauce that's guaranteed to be a hit with the kids (and grown-ups!).
of your reference intake. Typical energy values per 100g: 435kj/104kcal
Cook: 5 Mins (Hands On) + 18 Mins (Hands Off)
Serves: 4
Ingredients
300g Asda Juicy & Crunchy Cherry Tomatoes
2 tsp olive oil
500g Asda Passata
2 tsp sugar (any type, we used granulated)
½ jar Asda Reduced Fat Green Pesto (95g)
300g wholewheat spaghetti
handful basil leaves to serve (optional)
Method
Heat the oven to 220°C/200°C fan/gas 7. Put the tomatoes into a roughly A4 sized roasting tin with the oil and a little freshly ground black pepper. Give the tin a really good shake, then roast for 8 mins.
Bring a large saucepan of boiling water to the boil.
After 10 mins, pour the passata into the roasting tin all over the tomatoes. Sprinkle over the sugar and dollop over the pesto. Roast again for 10 mins until the passata is bubbling and starting to catch around the edges. Meanwhile, boil the spaghetti for 10 mins until soft, then drain.
Take the tin out of the oven, tip in the drained spaghetti and use kitchen tongs to toss everything together well. Serve scattered with basil leaves, if you like.
Joe's tip: Make this roasted cherry tomato pasta vegetarian or vegan by using either Asda Extra Special Basil Pesto or Asda Free From Green Pesto.
