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    Roasted Tomato Pasta with Chillies and Capers

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    Roasted Tomato Pasta with Chillies and Capers

    This low fat, vegetarian pasta dish makes a quick supper. Lightly spiced, and with juicy cherry tomatoes, its flavour will take you back to summer.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    • 400g cherry tomatoes on the vine
    • 1 red onion, cut into 16 thick wedges
    • 2 red chillies, deseeded and roughly chopped
    • 1 tbsp extra virgin olive oil
    • ½ x 500g pack Waitrose Fresh Trompretti Pasta
    • ½ x 20g pack fresh flat-leaf parsley, chopped
    • 3 tbsp Waitrose Cooks' Ingredients Nonpareille Capers, drained and rinsed


    1. Preheat the oven to 220°C, gas mark 7. Arrange the tomatoes in a large roasting tin and nestle the onion wedges in between. Sprinkle with the chopped chillies and drizzle with the oil, then season lightly. Roast for 15-20 minutes, or until the onions begin to char and the tomatoes are soft but not disintegrating.
    2. Meanwhile, cook the pasta in boiling water for 3-4 minutes or until al dente. Drain away most of the cooking water, leaving 2-3 tablespoons behind to help prevent the pasta from sticking.
    3. Mix the roasted tomatoes and onion into the pasta with the parsley and capers. Season to taste, and serve with a green salad.

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    Cook's tips

    The tomatoes and onion can be roasted in advance and warmed through before serving. As a variation, add 150g large cooked prawns when mixing the pasta and vegetables.


    Average user rating

    5 stars