Slow roast tomato and bean pasta is the perfect way to use up luscious tomatoes that are inabundance during summer. This is a healthier pasta recipe than most, as it’s filled with plenty of tomatoes and fresh veg. Topped with basil, tomatoes and onion, it’s a really simple and light recipe that you’ll find yourself making time and time again.
- 250g (8oz) baby plum tomatoes, halved
- A few thyme or rosemary sprigs
- 2 small red onions, peeled and finely sliced
- 2 cloves garlic, peeled and sliced
- 4 tbsp olive oil
- Salt and ground black pepper
- To serve
- 250g (8oz) fresh broad beans
- 300g (10oz) spaghetti
- Basil leaves, optional
- Baking sheet, lined with Bakewell paper
Set the oven to 150°C/300°F/Gas Mark 2. Put the tomatoes, cut-side up on the paper on the baking sheet. Scatter with thyme or rosemary sprigs. Add the onion slices and garlic, alongside, on the paper. Drizzle oil over the tomatoes and onion, season and roast for 30 mins until softened.
Add the beans to a pan of boiling water and cook for a couple of mins. Take out with a draining spoon and rinse under cold water.
Bring the water back to the boil, add salt and cook the pasta according to pack instructions. While it’s cooking, pop the beans out of their skins into a colander, and drain the pasta through the colander to warm the beans.
Put the pasta back in the pan. Stir in the onion and tomatoes, discarding the herb sprigs. Divide between 4 warm bowls and drizzle with more oil and add basil leaves, if you like.
If you're growing your own tomatoes and you have some green ones, don't throw them away! Make our delicious green tomato chutney