Serves 4
Ingredients
- ripe baby Italian plum tomatoes, 450g/1lb, halved lengthways
- extra virgin olive oil, 75ml/5 tbsp
- garlic cloves, 2, cut into thin slivers
- salt, a pinch
- dried pasta shapes, such as shells, butterflies or spirals, 225g/8oz/2 cups
- balsamic vinegar, 30ml/2 tbsp
- sun-dried tomatoes in olive oil, 2 pieces, drained and chopped
- sugar, a large pinch
- rocket, 1 handful, about 65g/2.5oz
- salt and ground black pepper
How to:
- Cut the tomatoes in half lengthways. Arrange, cut-side up, in a roasting tin. Drizzle 30ml/2 tbsp of the olive oil over them and sprinkle with the slivers of garlic. Season.
- Preheat the oven to 190˚C/375˚F/Gas 5.
- Place in the preheated oven and roast for about 20 minutes, turning once, until all the tomatoes are soft and the skin is turning golden. Remove from the oven and set aside to cool.
- Meanwhile, halfway through the cooking time, two thirds fill a large pan with water and a pinch of salt. Bring up to the boil. Add the pasta and bring back to the boil. Cook for 8-10 minutes, or according to packet instructions, until just tender (al dente).
- Put the remaining oil in a bowl with the vinegar, sun-dried tomatoes, sugar and a little salt and pepper to taste. Stir to mix.
- Drain the pasta. Add it to the bowl of dressing and toss to mix. Add the roasted tomatoes and mix gently.
- Before serving, add the rocket leaves and toss gently to combine. Serve warm or leave until cool, then chill. To transport, pack into a sealable plastic container.