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One Pan Mushy Tomato & Garlic Penne Pasta

A cheap and easy midweek supper!

45 2
One Pan Mushy Tomato & Garlic Penne Pasta | DonalSkehan.com, A cheap and easy midweek supper!

main-meals

One Pan Mushy Tomato & Garlic Penne Pasta

A cheap and easy midweek supper!

Thursday, February 25, 2016

200g wholewheat penne

1 large bulb of garlic

300g of cherry tomatoes

1 large red onion

2 tbsps of balsamic vinegar

2 tbsps of olive oil

A good pinch of sea salt and ground black pepper

A large handful of grated Parmesan cheese

Small handful basil leaves

 

Large roasting tray

Saucepan

 

45 mins
Serves 2

Serving this little supper hot to the table with a good handful of freshly grated Parmesan cheese is an absolute must! It brings the whole dish together and pumps up all those amazing roasted flavours.

Preheat the oven to 200°C/400°F/Gas Mark 6.
Slice the top off the bulb of garlic so that almost all the cloves are exposed. Place the garlic in a large roasting tray.
Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasting tray, cut side up. Prepare the red onion by peeling and slicing into rough quarters, place alongside the tomatoes. Drizzle over the balsamic vinegar and olive oil. Sprinkle the tomatoes, garlic and onion with a good pinch of sea salt and black pepper.
Give the tray a good shake to ensure everything is evenly coated. Roast in the oven for 30–35 minutes or until the tomatoes have reduced by half their size and the garlic has softened.
While the garlic, tomatoes and onion are roasting, bring a medium-sized pot of water to the boil and cook the pasta according to the instructions on the packet.
When the tomatoes, garlic and onion are cooked, remove from the oven and, using a fork, carefully push out the garlic cloves from their skins and mash all the ingredients together until you have a thick mushy sauce. Pour a ladle of the pasta cooking water onto the sauce.
Drain the pasta and then tumble it into the roasting tray. Add the parmesan cheese and basil. Toss everything together until the pasta is evenly coated. Serve in a large bowl and enjoy!
45 mins
Serves 2

Ingredients

200g wholewheat penne

1 large bulb of garlic

300g of cherry tomatoes

1 large red onion

2 tbsps of balsamic vinegar

2 tbsps of olive oil

A good pinch of sea salt and ground black pepper

A large handful of grated Parmesan cheese

Small handful basil leaves

 

You'll Need

Large roasting tray

Saucepan

 

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  • Milly Bailey Buckley

    Made this last night to use for lunches.. Quite tasty, I ran out of parmessen so had to use some smoked cheese, i added some fresh rocket and parsley after heating up and it was yummie. Feta would go lovely with it also… thanks another great recipe

    • Great to hear you liked it! Feta would be delicious too!

  • Lintegrity

    I tried this today and it was great – relatively easy as well and quite healthy! It has so much flavor!! It would be easy to add some leftover chicken to get some protein and/or make a larger batch and put it back in the oven as a pasta bake. This recipe is a keeper. It will make people think twice about ever buying pasta sauce again.

  • Iuri Veloso

    This recipe is great. As i type i have a tray in the oven, its the third time already that i make this pasta. This time with some small changes. The onions cut in rough quarters were too big for my taste, so i have cut them in smaller pieces, and used regular white onions and dried Basil as i didn’t have any red onions or fresh Basil leaves. I think it will turn out just as delicious as the original

    • Great to hear! I love when people chop and change recipes to suit their personal tastes! :)

  • krolive

    I got quite adventurous with this. I added some fresh rosemary to the roasting pan and for the pasta, I used the pasta portion of Byron Talbot’s zucchini pasta recipe with avocado pesto. It was really good and used up some of my garden surplus. It is amazing how many zucchinis two plants produce.