Recipe

Pasta with Roasted Vegetables

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Pasta with Roasted Vegetables

Rigatoni pasta with roasted cherry tomatoes, garlic and onion. Served with chopped olives and topped with ribbons of swiss chard.




Ingredients to serve 2

  • 350g x cherry tomatoes
  • 3 cloves x garlic – leave in skin (do not peel)
  • ½ x onion – cut into quarters
  • 3g x fresh thyme – strip off leaves
  • 250g x rigatoni pasta
  • 25g x pitted black olives – chop coarsely
  • 40g x swiss chard – slice finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 700g x cherry tomatoes
  • 6 cloves x garlic – leave in skin (do not peel)
  • 1 x onion – cut into quarters
  • 5g x fresh thyme – strip off leaves
  • 500g x rigatoni pasta
  • 50g x pitted black olives – chop coarsely
  • 80g x swiss chard – slice finely
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)

Method

Step 1

Prepare all ingredients as indicated above. Preheat oven to 200◦C.

Step 2

Place cherry tomatoes, unpeeled garlic cloves, onion quarters, and thyme on a baking sheet. Drizzle with olive oil and sprinkle with freshly ground salt and pepper. Toss to coat. Place in hot oven and roast for 20 to 25 minutes.

Step 3

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the rigatoni and cook for 14 minutes until al dente. Drain – keeping about a cup of the pasta water. Keep the pasta in the pot (off the stove).

Step 4

Peel the roasted garlic and smash with the flat side of a knife. Add the garlic, vegetables, olives and a splash of pasta water to the pasta into the pot. Return to the stove (medium heat) and cook for about 3 minutes. Add the sliced swiss chard. Toss to mix through. Serve immediately.

Step 5

To serve, divide the pasta between the bowls.