Baked Tomato and Basil Pasta

This pasta is simple and brief to make and delicious way to the summery combination of grape (plum or cherry) tomatoes, which have a tendency to be sweeter and extra flavourful than their full-sized sisters and fragrant basil. It’s best eaten al fresco (tastes even higher in a hammock, I tell ya  ) pro with a few true overdue summer time night communique and perhaps a few sips of wine. As for dessert, strawberries with coconut yoghurt and my recent oil-unfastened granola is what i’m into proper now. I can’t advise it sufficient  .


  • 2 garlic cloves, diced very finely
  • 2 medium ripe tomatoes (or ½ can), peeled and diced finely
  • a few sprigs of smooth basil
  • 2 tbsp capers in brine, chopped
  • ¼ cup / 60 ml white wine (optionally available)
  • a pinch of chilli flakes (non-obligatory)
  • two hundred g / 7 ouncesgrape, plum or cherry tomatoes (10 tomatoes)
  • 2-three tbsp / 30-forty five ml extra virgin olive oil
  • ½ tsp dried basil
  • salt and pepper to taste
  • two hundred g / 14 oz.spaghetti (GF if wanted)
  • 2 tbsp pine nuts


  • Preheat the oven to 200° C / 390° F and get a medium length baking tray equipped.
  • Halve the tomatoes and set up them on the prepared baking tray, reduce element up. Brush the uncovered flesh with a piece olive oil, sprinkle with dried basil, salt and pepper. Bake for approximately 20 mins, till soft and juicy.
  • prepare dinner the pasta al dente following the packet commands.
  • warm temperature up a small frying pan on low-medium warmth. as quickly as warm, upload the pine nuts and dry-roast them till golden, stirring them regularly as they have a tendency to burn with out trouble. get rid of them from the pan and set apart.
  • even as the pine nuts are toasting, warmth up 2 tbsp of olive oil in a big pan on a very low warmness.
  • Throw within the diced garlic and fry it on a totally low warmness, stirring often, until the garlic releases its aroma, however do no longer allow it to brown because it will flavor bitter.
  • add the diced tomatoes, multiple sprigs of basil, capers and white wine (or water if no longer the usage of wine).
  • Simmer gently for about 15 mins simply so the tomatoes to prepare dinner a touch and further moisture cooks out. add a touch of more liquid (water or pasta cooking water) if the pan starts to appearance too dry even as the tomatoes are despite the fact that uncooked.
  • Season with a pinch of chilli and black pepper and salt, however be careful, as, depending on the logo, the capers can also offer enough saltiness. put off the wilted basil from the sauce on the give up of simmering.
  • once the sauce is prepared, add the cooked pasta and oven roasted tomatoes to the pan. Toss the pasta inside the sauce. flavor and modify the seasoning.
  • Serve crowned with toasted pine nuts and shredded basil leaves.