Roasted garlic, chilli and tomato penne
Daniel Lingiah
Preparation time 25 mins
Cooking time 45 mins
Serves 4


4 handfuls of baby plum tomatoes

2 cloves of garlic

Chilli and garlic dressing

500g dried penne pasta

2 handfuls rocket

Good block of parmesan

200g ricotta cheese

Cold pressed rapeseed oil


1, Wash tomatoes, then half and place in oven tray.

2, Finely chop garlic, add to tomatoes.

3, Season well and drizzle with chilli and garlic oil.

4, roast at 200c for 25 minutes until soft and beginning to colour on top.

5, Whilst tomatoes are cooking place a large pan of salted water on to boil.

6, Once tomatoes have cooked for 12 minutes add pasta to pan and cook for 10-14 minutes until just cooked but still retaining a bite.

7, Check seasoning of tomatoes and adjust as necessary.

8, Drain pasta and season. Mix with tomatoes and give a good drizzle of oil.

9, To serve spoon pasta into a big bowl or platter, scatter ricotta over the top.

10, Oil and season rocket then scatter over pasta, finish with lots of parmesan and freshly milled pepper.

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