Ingredients
- 1/4 cup red wine vinegar
- 1 tablespoon caster sugar
- 2 garlic cloves, crushed
- 200g grape tomatoes, halved
- 200g golden grape tomatoes, halved
- 450g fettuccine
- 1/4 cup small fresh basil leaves
- shaved parmesan cheese, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Lightly grease a ceramic baking dish.
- Step 2Combine vinegar, sugar and garlic in a jug. Place tomatoes in prepared dish. Drizzle with vinegar mixture. Season with salt and pepper. Roast for 20 to 25 minutes or until softened.
- Step 3Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain. Return to pan.
- Step 4Add tomato mixture and basil to pan. Toss to combine. Spoon into bowls. Serve topped with cheese.
Nutrition
2031 kj
Energy
5.1g
Fat Total
2.4g
Saturated Fat
5.3g
Fibre
19g
Protein
30mg
Cholesterol
205mg
Sodium
86.1g
Carbs (total)
All nutrition values are per serve
Notes
Serve the tomato mixture and basil with grilled chicken or fish. Variations: You could add a 425g can of tuna in oil, drained, or 200g roughly chopped cooked prosciutto to pasta with the tomato mixture in step 4.
- Author: Claire Brookman
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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