Pasta with Roasted Tomato Sauce

Dinner

Ingredients

low cal cooking spray

7 cherry tomatoes

8 garlic cloves

2 tsp dried basil

1 vegetable stock cube*

250 ml water

125 ml dry white wine

2 tbsp balsamic vinegar

500 g tagliatelle

2 tbsp parmesan cheese grated

Directions

1. Preheat the oven to 180°C (fan 160°C/gas mark 4) and spray the bottom of a baking dish with oil. Cut the tomatoes in half-length and arrange upside in the dish. Lightly spray the tomatoes with oil.
Add the garlic, sprinkle on the basil, salt and pepper and bake for 25 mins or until soft. Gently remove the tomatoes and garlic from the dish.
2. In a saucepan heat on a low heat and add the 250 ml stock, white wine and vinegar. Bring to the boil, reduce the heat and simmer for 20 mins stirring to scrape up any cooked-on bits on the bottom of the pan. Roughly chop the tomatoes, retaining the juice. Add to the simmering pan. Taste and adjust the seasoning if needed.
3. Meanwhile, cook the pasta as per pack instructions.
4. Serve the sauce over the pasta and sprinkle with parmesan.

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