Fresh Roasted Tomato & Pepper Pasta

Prep:10 minutes

Cook:25 minutes


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.