Roasted tomato and basil pasta
Ingredients
- Spaghetti
- 1 red pepper
- 1 green pepper
- spinach
- 6 cloves garlic
- Cherry tomatoes
- 2 tbsp pine nuts
- 3 cans tomatoes
- Fresh basil
- Dried basil
- Chilli flakes
- Cumin
- Oregano
- Parsley
- Rosemary
- Thyme
- Mozzarella
Steps
- Preheat the oven to 200°C and get a baking tray ready.
- Halve the tomatoes and arrange them on the prepared baking tray, cut side up. Sprinkle with olive oil, dried basil, salt and pepper. Bake.
- Heat up the wok on low-medium heat. Once hot, add the pine nuts and dry-roast them until golden. Remove from wok.
- Cook the pasta al dente following the packet instructions.
- Add garlic to the wok, let cook for about a minute.
- Add green peppers to the wok and let cook. When slightly soft add the red peppers.
- Add the canned tomatoes, spices, herbs and shredded basil leaves. Simmer for ten minutes.
- Add the spinach to the wok and mix in.
- Turn off heat and add the pasta and baby tomatoes to the sauce.
- Serve topped with pine nuts, basil and mozzarella