Hide Information

Information

Course: main course, side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Serves 4
Hide Notes

Ingredients

  • 1 1/2 pints cherry tomatoes
  • A few lugs of olive oil
  • Sea salt and freshly ground black pepper
  • A good drizzle of balsamic vinegar
  • 1 pound dried penne pasta
  • 7 ounces Kalamata olives, stoned and halved
  • A good handful of fresh basil, leaves picked and torn
  • A piece of pecorino cheese, for grating

Directions

Preheat your oven to 400°F.

Throw the tomatoes into a large roasting pan, drizzle with olive oil, add salt and pepper and roast for 20 minutes. Squash with a fork to get the juices going and drizzle over the balsamic vinegar.

Bring a large pan of salted water to the boil and cook the pasta following package instructions until al dente. Drain and add the roasted tomato sauce with the olives and torn basil leaves.

Season and serve with some of the pecorino grated over the top.

 

Hide Nutritional Information

Nutritional Information

Nutrients per serving

644kcal (32%)
238mg (24%)
15mg (25%)
93mcg RAE (3%)
542mg
80mg
22g
6g
7g
92g
12mg (4%)
948mg (39%)
5g (24%)
21g (33%)
6mg (33%)