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Cherry tomato and chilli pasta

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Ingredients

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1kg ripe whole cherry tomatoes
2 chillies, deseeded and chopped
4 garlic cloves, roughly chopped
2 tsp caster sugar
2 fresh oregano sprigs
2 tsp caster sugar
1 tbsp extra-virgin olive oil
350g penne
1 tbsp red wine vinegar
1 tbsp rinsed capers
3 tbsp black olives, stoned and roughly chopped
A handful chopped fresh flatleaf parsley

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Cherry tomato and chilli pasta

Features:
  • Gluten Free
  • Spicy
  • Vegan
Cuisine:
  • 55 mins
  • Serves 4
  • Easy

Ingredients

Directions

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This rustic, vegetarian pasta dish is so easy to prepare. It’s also the perfect recipe to make in bulk and freeze.

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Steps

1
Done

Preheat the oven to 190°C/fan170°C/gas 5. To make the sauce spread out the cherry tomatoes in a roasting tin and scatter with garlic, chillies, fresh oregano, sugar, salt, pepper and olive oil. Roast for 45 minutes, until soft and slightly charred in places.

2
Done

Drizzle over 1 tablespoon red wine vinegar, then allow to cool slightly.

3
Done

Mash the tomatoes roughly with a fork to form a rustic sauce. Stir in rinsed capers, black olives and the flatleaf parsley.

4
Done

Meanwhile, cook the penne in boiling salted water, according to pack instructions, then drain, but reserve a couple of spoonfuls of cooking water.

5
Done

Return the pasta and reserved cooking water to the pan, add the sauce and toss together. Serve in warmed bowls.

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