Fettucine With Roasted Tomatoes

Fettucine With Roasted Tomatoes

This simple yet mouth-watering dish was created by our very talented blogger friend, Ania of Ania's Vibrant Kitchen. Perfect for a last-minute dinner, or for using up any leftover tomatoes, this pasta dish is bursting with fresh flavours.

Serves 2 people 10 preparation time 60 cooking time

Ingredients

  • 400g cherry tomatoes
  • 4-5 tbs good quality olive oil or coconut oil
  • 3 cloves of garlic, crushed
  • Around 150g brown rice fettuccine 
  • Salt and black pepper, to season
  • Fresh basil, to serve

Method

  1. Cut the tomatoes in halves, mix with olive oil, salt and crushed black pepper, then roast in the oven in 120C for around 40-60min.
  2. While the tomatoes are roasting, cook the pasta according to package directions
  3. When the pasta is done, remove from the boiling water, rinse and drain, then stir through the tomatoes.
  4. Sprinkle with freshly cut basil.

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“It is very tasty and I am glad it has no corn, just brown rice, it is a nice change and much healthier option for someone who needs to be gluten free.” Ania.

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