Butter-Roasted Tomato Pasta
Butter-Roasted Tomato Pasta



  • 400g cherry tomatoes
  • 35g butter
  • 1 tsp balsamic vinegar
  • 200g penne
  • Grated parmesan, to serve
  • Preheat the oven to 180C. Tip the tomatoes in a baking dish and scatter with the butter. Drizzle with the vinegar, season well, and roast for about 45 mins or until the tomatoes have collapsed and their juices have formed a sauce with the butter. Meanwhile, cook the pasta until al dente.
  • Crush the tomatoes with a fork into their sauce. Add the whole lot to the pasta, stirring to combine, and cook for 2 mins until glossy and clinging to the penne. Season well, and serve with a heap of parmesan.
50 mins
2 serving

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