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Pasta with roasted tomatoes and sardines

During the Summer, when I make pasta, I prefer using my own, home-made pasta sauce. Sometimes I don’t even whiz the tomatoes into a smooth sauce but use them after roasting like I did for this pasta with roasted tomatoes and sardines. I used gluten-free pasta and no cheese but do make it with your favourite pasta and serve it with Parmesan shaving if you prefer. Also, add chilli flakes if you like spicy food!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 6 tomatoes
  • 1 red onion
  • 1 tin of sardines in oil
  • 1 garlic clove minced
  • 1 Tbsp balsamic vinegar
  • 1 tsp Italian herb mixture I used a spicy mix
  • 1 cup cavolo Nero or spinach
  • 1 cup green peas or beans
  • 2 Tbsp fresh basil leaves
  • 2 Tbsp sliced black olives optional
  • 300 g pasta of your choice.

Method
 

  1. Turn the oven on to 180°C.
  2. Cut the tomatoes in half, then place them in a large baking tray, cut-side facing upwards.
  3. Peel and cut the onion into 6 wedges and arrange them around the tomatoes.
  4. Drain the sardines. Mix 2 tbsp of the sardines oil, garlic and balsamic vinegar. Drizzle it over the tomatoes, then bake for 25 minutes.
  5. Meanwhile, cook the pasta according to the packet instruction and drain. Keep the cooking water and steam your chosen green vegetables over it. Drain and keep warm in the sauce pan.
  6. When the tomatoes are cooked, add the sardines, olives and steamed greens. Toss well then put it back in the oven for 5 minutes to warm through (you can turn off the oven now).
  7. Serve warm over the pasta, with grated Parmesan cheese, if liked.