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Cherry tomato and chilli pasta

Name: Cherry tomato and chilli pasta
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 1kg ripe whole cherry tomatoes; 2 chillies, deseeded and chopped; 4 garlic cloves, roughly chopped; 2 tsp caster sugar; 2 fresh oregano sprigs; 2 tsp caster sugar; 1 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1 tbsp rinsed capers; 3 tbsp black olives, stoned and roughly chopped; A handful chopped fresh flatleaf parsley; 350g penne

Published: 30 Apr 08
Updated: 18 Mar 24

This rustic, vegetarian pasta dish is so easy to prepare. It’s also the perfect recipe to make in bulk and freeze.

Easy
May 2008

Test kitchen approved

Serves 4
Ready in 50 min

This rustic, vegetarian pasta dish is so easy to prepare. It’s also the perfect recipe to make in bulk and freeze.

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Ingredients

1kg ripe whole cherry tomatoes
2 chillies, deseeded and chopped
4 garlic cloves, roughly chopped
2 tsp caster sugar
2 fresh oregano sprigs
2 tsp caster sugar
1 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
1 tbsp rinsed capers
3 tbsp black olives, stoned and roughly chopped
A handful chopped fresh flatleaf parsley
350g penne

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Method

Preheat the oven to 190°C/fan170°C/gas 5. To make the sauce spread out the cherry tomatoes in a roasting tin and scatter with garlic, chillies, fresh oregano, sugar, salt, pepper and olive oil. Roast for 45 minutes, until soft and slightly charred in places.
Drizzle over 1 tablespoon red wine vinegar, then allow to cool slightly.
Mash the tomatoes roughly with a fork to form a rustic sauce. Stir in rinsed capers, black olives and the flatleaf parsley.

Meanwhile, cook the penne in boiling salted water, according to pack instructions, then drain, but reserve a couple of spoonfuls of cooking water.
Return the pasta and reserved cooking water to the pan, add the sauce and toss together. Serve in warmed bowls.