Fresh Roasted Tomato & Pepper Pasta


Try using a combination of tomatoes such as beef, cherry and yellow cherry tomatoes for extra colour. Great with shredded roasted chicken or cooked tiger prawns for a non-vegetarian version.


  • 1 red pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 700g tomatoes, roughly chopped
  • 2 tbsp extra virgin olive oil
  • 1 tsp LoSalt
  • 1 tbsp balsamic vinegar
  • 25g pack basil
  • 300g pasta shapes


  1. Preheat the oven to 200oC, gas mark 6.
  2. Place the pepper, onion, garlic and tomatoes on a large baking tray and toss in the oil, LoSalt and vinegar. Reserve a few basil leaves to garnish and shred the rest, adding it to the tray. Roast for 25 minutes until softened.
  3. Meanwhile, cook the pasta in boiling water with a sprinkle of LoSalt according to pack instructions. Drain and return to the pan, toss in the roasted tomatoes and sprinkle over the remaining basil to serve.