Roast Garlic and Cherry Tomatoes
|Cherry tomatoes||2 Pound, halved (1 Kilogram)|
|Garlic||16 Clove (80 gm), peeled|
|Extra virgin olive oil||8 Tablespoon|
|Crushed chili flakes||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dried pasta||1 Pound (500 Grams)|
|Torn basil leaves||1 Cup (16 tbs) (A Handful)|
Preheat oven to 200°C (400°F) Gas 6.
Arrange tomatoes and garlic cloves so that they fit snugly in an oven tray or oven-proof pan.
Drizzle with oil and sprinkle with chilli flakes, salt and pepper.
Roast until garlic is soft and golden, 25 minutes.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Return pasta with tomatoes and garlic to the warm pasta pot.
Toss well to coat.
Sprinkle with basil.
Calories 783 Calories from Fat 299
% Daily Value*
Total Fat 32 g49.3%
Saturated Fat 2.2 g10.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 353.9 mg14.7%
Total Carbohydrates 100 g33.2%
Dietary Fiber 6.5 g25.9%
Sugars 11.3 g
Protein 17 g34.7%
Vitamin A 33.3% Vitamin C 74.9%
Calcium 8.4% Iron 14.6%
*Based on a 2000 Calorie diet