Roasted Cherry Tomato and Rocket Salad
225g pasta, such as farfalle
450g ripe baby Italian plum tomatoes, halved lengthways
75ml extra virgin olive oil
2 garlic cloves, cut into thin slivers
30ml balsamic vinegar
2 pieces sundried tomatoes or some sunblush tomatoes, chopped
Pinch of sugar to taste
1 handful rocket, chopped
Salt and pepper
Preheat the oven to 190C. Arrange the halved tomatoes cut side up in a roasting tin, drizzle 2 tablspoons of the oil over them and sprinkle with the garlic and salt and pepper. Roast in the oven for 20 mins turning once.
Cook the pasta until al dente.
Put remaining oil in a large bowl with the vinegar, sundried tomatoes, sugar and a little salt and pepper. Stir well. Drain the pasta, add it to the bowl of dressing and toss to mix. Add the roasted tomatoes and mix gently. Before serving, add the chopped rocket, toss lightly and taste for seasoning. Serve at room temperature.
You can make this dish ahead of time and keep in the fridge until needed. Before serving, bring back to room temperature.
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