Tomato Penne Pasta
Serves: 4
Ingredients
3 x 250g Pomodorino tomatoes
A few glugs Olive oil
A large pinch dried Oregano
2 cloves garlic, roughly chopped
200g Kalamata olives
40g fresh basil, leaves picked
Balsamic vinegar
500g Dried pasta (freefrom)
Maldon sea salt and freshly ground black pepper
A large piece of Pecorino for grating
Method
Preheat oven to 200°C/400°F/Gas 6.
Throw the tomatoes into a large roasting tray sprinkle with oil; salt and pepper roast for 20 minutes. Squash with a fork to get the juices going and drizzle in the balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta al dente, add to sauce along with the olives and ripped basil leaves.
Season and serve with some of the pecorino grated over the top.
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