Ingredients
500gms cherry tomatoes, halved
1 small red onion, halved and finely sliced
1/4 cup of pine nuts
1 tablespoon olive oil
3 cloves garlic, finely chopped
1/4 teaspoon sugar
350gm dried pasta (pappardelle, linguine or fettucine)
1/2 cup small fresh basil leaves
100 gms baby spinach leaves
Salt
Method
1. Preheat oven to 220 celsius. Place tomatoes, onions and pine nuts in a roasting pan. Sprinkle with oil, garlic and sugar. Season with salt to taste. Gently toss to combine. Roast, tossing once, for 8-10 minutes until tomatoes are tender.
2. Meanwhile cook pasta according to packet directions.
3. Drain pasta and put in roasting pan with tomato mixture. Add spinach, season with salt if desired. Toss until spinach wilts. Add basil and serve.
Optional: we added some proscuitto and bacon would be nice as well.
Source: Sanitarium nutrition service.
