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Spinach trottole with roasted tomato sauce
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1kg different sized tomatoes, left whole, halved or quartered, depending on size
1 tbsp capers, drained and roughly chopped
1 tbsp garlic infused olive oil
1 bay leaf
2 echalion shallots, chopped
300g spinach trottole
25g pack basil, leaves only, chopped
4 sprigs mint, leaves only, chopped
15g Parmigiano Reggiano, grated
1. Preheat the oven to 200ºC, gas mark 6. In a roasting tin, toss together the tomatoes, capers, oil, bay and shallots. Season and shake the ingredients into one layer. Roast for 30 minutes, or until juicy and dark in places.
2. Meanwhile, cook the pasta in salted water until tender, according to pack instructions. Drain, reserving a mugful of the cooking water.
3. Tip the pasta into the roasting tin and toss with the sauce, adding enough cooking water to loosen, if needed. Mix in most of the basil and mint, then divide between 4 warm plates and serve topped with the cheese and reserved herbs.
Cook’s tip You can use any tomatoes you have. Roasting will concentrate their flavour and make them delicious, so mix and match depending on what’s available throughout the year. Spinach pasta is particularly delicious in this recipe, but you could use any medium pasta shape if preferred.
Typical values per serving:
1 of your 5 a day/source of fibre
This recipe was first published in Tue Mar 30 11:10:00 BST 2021.
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