Roast Cherry Tomato & Basil Pasta

Serves 4

450g whole cherry tomatoes

1 tbspn olive oil

½ tspn salt

¼ tspn freshly ground black pepper

Pinch crushed red pepper flakes (optional)

3 garlic cloves crushed

340g wholewheat pasta of choice

100g feta

Big handful of torn fresh basil

½ tspn balsamic vinegar

Method:

1. Preheat the oven to 200°C.

2. In an ovenproof dish, place the cherry tomatoes and drizzle with olive oil, salt, black pepper and red pepper flakes if using. Bake for 20 minutes, then stir in the garlic. Place back in the oven and cook for another 5 minutes, or until the tomatoes start to "burst" and are easily squashed with the back of a spoon. Remove from the oven and stir, gently breaking up the tomatoes to create a sauce.

3. While the tomatoes are cooking, bring a large pan of water to a boil and add the pasta. Cook until al dente according to the packet directions. Drain, reserving 2 tablespoons of pasta water, and return the pasta to the warm pot.

4. Add the tomatoes to the pasta along with 1 tablespoon of pasta water and stri to combine. Stir in the feta, basil and vinegar and serve immediately. If the sauce is too thick, add the remaining tablespoon of pasta water to thin.

Source: The Fibre Fuelled Cookbook, Dr Will Bulsiewicz, Recipes by Alexandra Caspero