Roasted tomato pasta
Serves: 4
  • 10 large tomatoes, quartered (or 5 large and about 12 cherry tomatoes)
  • 6 garlic cloves, crushed but still in their skins
  • 3 - 4 Tbsp olive oil, separated
  • 3 Tbsp baby capers
  • 1 Tbsp fresh thyme
  • 250g Pasta Garofalo Parpadelle pasta
  • Salt, pepper
  1. Preheat oven to 190 C || 375 F
  2. Grease an oven proof pan with 1 tablespoon of the oil. Lay the tomatoes out in an even layer (depending on the size of your pan, you might need to use a second one). Scatter the garlic cloves on top, and sprinkle with some salt (around 1 - 2 teaspoons) and drizzle with another tablespoonT of the oil.
  3. Bake in the oven for 30 - 40 minutes. The tomatoes will start to break down, and then edges should start to slightly brown. In the last 10 minutes of cooking, add the thyme and capers.
  4. Once cooked, remove from oven and squeeze the garlic out of it's skin. Mash well with a fork, and then roughly mash the garlic in with the tomatoes. This should create a thick, chunky sauce. Taste at this stage, and add extra salt if needed.
  5. Cook the parpadelle according to the packet directions.
  6. Toss the cooked parpadelle in with the tomato mixture, and drizzle with another tablespoon or two of olive oil if desired.
  7. Serve topped with freshly cracked black pepper and Parmesan cheese.
Recipe by to her core at