I am constantly thinking up new pasta dishes to make. Being gluten intolerance does not affect these ideas, due to the availability of gluten-free pasta in all major supermarkets and delis. I don't know what it is about pasta, but I count it among one of my favourite foods. Looking back on my childhood, it may be the romantic scene in Lady & the Tramp where a dish of spaghetti and meatballs is shared and the two lovers find themselves slurring up the same piece of spaghetti that led to me associating pasta with crazy ideas of love and romance. Or, it may be my 2 week trip to Italy years ago that led to my obsession with all things pasta related. Whatever the reason, me and pasta come together every week or week and a half. Below is a simple but delightful recipe.
INGREDIENTS
- 250 cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 2 tablespoons pine nuts
- pinch of smoked paprika
- 1 teaspoon rosemary (fresh or dried)
- 1 teaspoon basil (fried or dried)
- sea salt & ground black pepper
- 500g penne pasta (I used gluten free penne)
- 3 tablespoons balsamic vinegar
- 2 tablespoons wine white vinegar
- 4 tablespoons low-fat creme fraiche
COOKING
1. Combine the tomatoes, olive oil, basil, rosemary, smoked paprika, pine nuts and salt & pepper in a small bowl. Mix well. Put the tomato mixture in a shallow roasting tin and cook in a preheated oven of around 200 degrees celsius, for around 13-15 minutes or until tomatoes are soft.
2. While the tomatoes are roasting, cook the pasta in a large saucepan of lightly salted boiling water until it is just tender. Drain well in a colander.
3. Remove the tomatoes from the oven and drizzle them with balsamic vinegar & white wine vinegar. Place the pasta and tomatoes in a large serving bowl. Stir in the creme fraiche until well combined.
Serves / 4
Preparation time / 15 minutes
Cooking time / 15 minutes
x E
recipe adapted from '200 low fat dishes' by Hamlyn.
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