Roast Tomato Pasta Recipe

Cooler weather calls for hearty, warming dishes to share with loved ones. This very forgiving and easy to follow recipe is from one of our team members. Decide the ingredient portions based on your preferences and your number of guests – the suggested ingredient sizes are just a guideline.

Ingredients
2 x punnets of Cherry tomatoes
2 x packs of vine Heirloom tomatoes
3 or 4 white or red onions
2 or 3 sticks of fresh rosemary
A few garlic cloves
A few handfuls of fresh spinach and/or basil leaves to add later
Fresh parmesan or goat feta to garnish
1 x packet of fresh wide ribbon fettuccine pasta

Method
In a large roasting pan, add the tomatoes, onions, garlic and rosemary with a good drizzle of olive oil. Leave cherry tomatoes whole, chop larger tomatoes in half and roughly chop the onions. Season with salt and pepper. Roast in oven at 180 degrees until tomatoes and onions become soft. Remove the rosemary stalks and leave roasting pan in a warm oven while cooking pasta.
Cook pasta in large pot of boiling water. Once al dente, drain and add to roasting dish along with a few handfuls of fresh spinach or basil leaves. Use tongs to toss all ingredients together. Sprinkle with generous helpings of freshly grated parmesan or crumbled feta. Serve straight from the roasting pan into pasta dishes and enjoy!