Colourful Summer Pasta
This pasta dish is a burst of colors and flavors, perfect for a summer evening. Roasted cherry tomatoes bring a sweet and tangy taste, balanced with the freshness of herbs like parsley, sage, and oregano. The fragrant garlic and onion combine with the tomatoes to create a delicious sauce that coats each penne perfectly. A simple yet satisfying recipe to enjoy with friends and family.
— Constant Cookbook
Ingredients
- 250 g yellow cherry tomatoes,
- 300 g red cherry tomatoes
- 2 tbsp olive oil
- Penne 250 g
- 1 onion
- 2 garlic cloves
- 1.5-2 cup chopped parsley
- 10 sage leaves
- a handful of oregano leaves
- 80 ml olive oil
- Salt and pepper
Instructions
- Wash and halve the tomatoes.
- Mix with 2 tbsp of the olive oil.
- Heat oven to 160C. Put the tomatoes on a baking tray and drizzle with the oil. Season and roast for about 2 hours and then remove.
- Cook the pasta following the packet instructions, reserve some cooking pasta water and drain.
- Peel and finely chop the onion.
- Peel and finely chop the garlic.
- Chop the parsley and sage.
- Heat 80 ml of olive oil in a frying pan.
- Add onion and garlic, stir a minute or two.
- Add the chopped greens, and add 50 ml of the reserved pasta water. Stir.
- Add the roasted tomatoes and stir.
- Add the cooked pasta, season and stir.
- Bon appetite!
Yield
Serves 4
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