Garden spaghetti with roasted tomatoes

This simple garden spaghetti with roasted tomatoes is mixed with peas, beans, feta & basil, creating a lovely summer meal. I cook this dish when I roast cherry tomatoes to make my own tomato sauce and I take out some of the baked tomatoes before they get too soft. To be honest I'm not sure I would put the oven on just for roasting a handful of tomatoes, instead I would pan-fry them with the garlic for five minutes, then caramelize with the sugar and a drop of balsamic vinegar - this version would reduce the cooking time to just 15 minutes.

Print Recipe

Prep Time 10

Cook Time 30

Resting Time 4

Total Time 40

Servings: 2 people

Cuisine: Fusion

Calories: 1234

Ingredients Method

Ingredients

200 g cherry tomatoes
3 Tbsp olive oil
2 tsp soft cane sugar
2 cloves of garlic
200 g spaghetti
150 g green peas fresh or frozen
100 g green beans trimmed
1 handful basil leaves chopped
100 g feta cheese

Method

Preheat the oven to 200°C.
Halve the tomatoes and put them cut side up in a roasting dish.
Chop the garlic and sprinkle on top of the tomatoes. Drizzle with the oil, then scatter with sugar and seasoning. Bake for 20 minutes until the tomatoes are soft but not mushy.
Meanwhile, cook the spaghetti in boiling water - for the last five minutes add the peas and beans (each cut into 3 pieces).
Drain the pasta and the veggies and transfer to a serving dish. Add the roasted tomatoes, together with its juices. Season with salt and pepper, crumble the feta and scatter the basil on top. Toss before serving.