Roasted tomato, pepper & rocket pasta

•www.waitrose.com
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Initial version

Authored by bd
Serves 4
Oven: 220ºC

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

1

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

2

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.

3

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.