Roasted tomato and olive spaghetti
Serves: 4
Preparation: 10 minutes
Cooking Time: 25 minutes
Enjoy making this simple vegetarian recipe that’s bursting with flavour and quick to prepare for the whole family. With a couple of simple changes, this recipe can be easily made into a tasty vegan meal, too!
Ingredients
- 400g Co-op spaghetti / Free From spaghetti
- 500g Co-op Irresistible Amoroso tomatoes on the vine; halved
- 2 garlic cloves; crushed
- black pepper
- spray olive oil
- 75g Co-op pitted black olives; chopped
- 70g wild rocket, chopped (optional)
- 1tbsp grated lemon zest
- 1tbsp lemon juice
- 4tbsp fresh basil leaves
- 4tbsp Co-op grated parmesan cheese / Vegan parmesan
Method
- Preheat the oven to 200ºC/Gas 6. Bring a large pan of water to the boil and cook the spaghetti according to the pack instructions.
- Meanwhile, mix the tomatoes with the crushed garlic and some black pepper. Scatter onto a baking tray and spray with olive oil.
- Roast in the oven for 15 mins until the tomatoes start to colour and lose their shape. Remove from the oven and allow to cool.
- Put the olives, rocket, lemon zest and juice into a bowl, drain the pasta and tip into the bowl with the roasted tomatoes. Mix together, season with black pepper and serve with the basil and parmesan cheese scattered on top.
