Easy Roast Tomato Pasta
Easy Roast Tomato Pasta



  • 400g tomatoes, chopped
  • 100ml olive oil
  • 3 rosemary sprigs
  • 1 bay leaf
  • 3 crushed garlic cloves
  • 2 shallots, sliced
  • 200g spaghetti, cooked al dente in salted water
  • 50g ricotta
  • Preheat the oven to 200C and toss the tomatoes, oil, rosemary, bay leaf, shallots and garlic in a roasting tin. Season well, and roast for 45 mins. Discard the herbs.
  • Toss the pasta into the tomato mixture, along with a glug of the cooking water. Cook on the hob for a couple of mins, shaking the tray and tossing to coat the spaghetti in the juices. Divide between warm bowls, top with a dollop of ricotta and some black pepper, and serve.
55 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box