Roasted Cherry Tomato and Tuna Pasta

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to Fan 160°C. Put 1.5 tbsp of the olive oil in an oven dish and add the cherry tomatoes. Season, and mix well to coat all the tomatoes. Add the garlic cloves , spaced around evenly.

Step 2

Roast the tomatoes for around 30 minutes until the tomatoes are soft and starting to pop and the garlic cloves are tender.

Step 3

Remove from the oven and carefully remove the garlic cloves onto a small plate to cool slightly.

Step 4

Put your chosen pasta into a large pan of water and cook according to the instructions.

Step 5

Meanwhile, add the remaining 1.5 tbsp olive oil in a large frying pan on a low heat.

Step 6

Put the capers in a bowl of cold water and soak for 5 minutes then drain in a large sieve, rinse over and drain again. Open the cans of tuna and add to the sieve and allow to drain well.

Step 7

Squeeze the flesh of the garlic cloves out of their skins into the pan. Add the roasted tomatoes and squash everything down with a wooden spoon.

Step 8

Allow to cook down for 5 minutes , then add the capers and tuna.

Step 9

When the pasta is cooked to your liking, drain it reserving a cupful of the starchy water. Add the pasta to the pan and mix to coat the pasta – add some of the cooking water to loosen if necessary.

Step 10

Add the torn basil, the grated Parmesan and a good grind of black pepper and give it another quick mix before serving.