Ingredients
- 2 x 250g packs mixed baby tomatoes destalked
- 200 g pack mixed Romano peppers deseeded and sliced
- 1 large red onion sliced
- 6 cloves garlic sliced
- 1 1/2 tbsp capers drained and rinsed
- 50 ml sherry vinegar
- 1/4 x 15g pack oregano leaves only
- 2 tbsp olive oil
- 300 g wholewheat fusilli
- 4 tbsp pine nuts
- 1/2 x 90g pack rocket
Instructions
In a large roasting tin, toss together the tomatoes, peppers, onion, garlic, capers, sherry vinegar, oregano and olive oil; season. Roast for 25-30 minutes, tossing everything halfway through cooking
When the vegetables have 15 minutes left, bring a large pan of salted water to the boil and cook the pasta for the shortest time on the pack instructions. Spread the pine nuts out on a small baking tray and roast for 3 minutes, until golden. Tip onto a plate and set aside.
Use a slotted spoon to transfer the pasta to the vegetable tin, allowing some of the water to travel across too. Add the rocket; toss everything together, adding more pasta water if needed. Scatter over the pine nuts and serve. Any leftovers will make a great pasta salad the next day.