Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
An Easy Family Midweek Supper
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
I am staying at my sister’s at the moment, and after a busy day out and about, this was a simple supper that I rustled up in about half an hour. Lovely baby plum tomatoes are oven roasted with spring onions along with capers and garlic cloves, the vegetables are then mixed through freshly cooked fusilli pasta with crumbled feta cheese…..it was JUST lovely. We ate this with a big side salad and it really was a fabulous meal for a wet, dull summer’s day. I decided to oven roast the vegetables, as the oven was already on for a casserole that I was cooking for another meal……so, it made sense to utilise the oven…….plus, these vegetables can be cooked ahead of time and stored in the fridge for when you need them for a simple pasta supper, or maybe they can be added to a tart or a quiche too….the possibilities are endless.
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
If you are planning on making this meal for a family supper, you can adjust the garlic to suit your children’s preferences, as well as the capers too……I am planning to add olives next time I make this, as well as few sun-dried tomatoes.…and I bet Parmesan cheese would be great in this pasta dish too, the possibilities are endless. Try to allow the tomatoes and spring onions to become charred when oven roasting, it really adds a depth of flavour to the dish. I add a few tablespoons of water to the vegetables as soon as they are cooked, it makes a little extra sauce for the pasta….again, you could tweak this by adding some tomato purée.
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
This ISN’T in my Monday Meal Plan, but I LOVE breaking the rules, and it was just the right dish for the moment…..I did make too much for the two of us as this makes a great cold pasta salad for another day, add a dollop of mayonnaise to loosen it up a bit and pop it in your lunch box…..you can also mix some rocket leaves or mixed salad leaves in with the pasta, just to liven it up a bit! Just one more tip, I used some rather fabulous WHITE BALSAMIC vinegar in this, it has the same depth of flavour but is lighter and sort of sherry like in flavour…..it’s JUST lush! That’s all from Dorset, I will be back tomorrow, have a great midweek and if you try this recipe, do let me know how it went. Karen.
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
Print recipe
| Serves | 2 to 3 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Allergy | Wheat |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue, Casual Party |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 50g baby plum tomatoes (cut in half)
- 4 spring onions (trimmed and cut in half, including the greens)
- 6 to 8 cloves garlic (peeled and left whole)
- 2 tablespoons capers
- 1 tablespoon olive oil
- 2 tablespoons white balsamic vinegar
- salt and black pepper (to taste)
- 80g feta cheese (crumbled)
- 250g Italian Fusilli pasta
Note
A tasty and easy family pasta dish, where the vegetables are roasted beforehand to bring out the flavours and capers and feta cheese add the finishing touch. This is also lovely served as a salad when cold.
Directions
| Step 1 | Pre-heat the oven to 200C/400F. |
| Step 2 | Place the tomatoes, spring onions, capers and garlic cloves in to a sturdy baking tray, and season with salt and pepper; add the balsamic vinegar and olive oil and mix it all together well. |
| Step 3 | Put the vegetables into the pre-heated oven and bake for 20 to 30 minutes, or until the tomatoes and spring onions are charred on the edges and the tomatoes have collapsed and made a sauce. Add a tablespoon or two of water to the vegetables and mix through. Adjust the seasoning and set aside in a warm place. |
| Step 4 | Meanwhile, boil the fusilli pasta in a large saucepan according to the packet's instructions until al dente and then drain it through a colander. Put the pasta back into the saucepan and add the cooked vegetables to the pasta, and mix through, Add the crumbled feta cheese, reserving some for the top of the pasta. |
| Step 5 | Put the pasta and vegetables into heated serving bowls, and sprinkle the reserved feta cheese over the top of the cooked pasta and serve immediately. |
Oven Roasted Tomato and Spring Onion Pasta in a Balsamic Drizzle
bakingaddict says
I really should stop visiting your blog late at night as you always make me feel hungry (even when I’m not!) I love pasta and lobster pasta is my all time favourite. At home I usually keep it simple with vegetables – mushrooms, courgeettes, carrots, aubergines. Tomato based sauces are my favourite but my taste changes from time to time. Currently I’m favouring arrabiata as it has a little kick to it 🙂
Karen says
I also LOVE arrabiata pasta, it is probably my all time favourite pasta sauce, and like you, I LOVE a bit of a kick! Thanks Ros, 🙂
Janice says
Perfect! I think I might make that for tea tonight.
Karen says
GREAT! Let me know if you make this Janice…….:-) Karen
Roni says
I’m always looking for new ideas for family dinners.. I love the diversity although there is always someone that wouldn’t like this dish or the other.. thanks for this great suggestion. By the way, pasta dishes are great to make while traveling with your family as well..
Karen says
Thanks Roni, yes, pasta is a great dish for travelling too…….
Jacqueline says
Looks amazing Karen. I am sitting here drooling. It just has everything I love in it. Yum! Think I better go in search of food now 🙂
Karen says
Thanks Jac! It was one of those meals that just came together…..and was extremely tasty! Karen
Dominic says
hi love… what a dish… its the oven roasted toms that do it for me… I can quite literally taste them now… so beautiful… by the way, the pictures are looking full on my iphone now!
Karen says
BRILLIANT! Glad you can see it all in FULL now Dom! Thanks for letting me know…..Karen
Fishfingers for tea says
Yum! I love roasting veggies, so versatile and always delicious, no matter what you’ve got knocking around. I’m also a little obsessed with feta at the moment and seem to be throwing it into all manner of things!
Karen says
LOL! Me too Sian, I am chucking feta in, on and around all manner of recipes!
Laura@howtocookgoodfood says
Lovely and there is so much flavour from roasting tomatoes which have a real sweetness to them. Great idea adding in the feta and capers, plus a little red chilli for me!!
Karen says
OH YES! Chilli would be a GREAT addition for me too Laura!