Garlic, Shallot & Parsley Pasta with Roasted Cherry Tomatoes & Garlic



250g pasta
350g cherry tomatoes
4 cloves roasted garlic
¼ cup chopped parsley
1 tbsp wholegrain mustard
1 tbsp balsamic vinegar
Parmesan to serve
Olive oil


Preheat the oven to 180 degrees. Bring a pot of water to the boil with a generous pinch of salt and add the pasta, cook until al dente and then drain. Drizzle a little olive oil over the pasta. Place the cherry tomatoes on a flat baking tray, add a drizzle of oil and season with salt and pepper. Cook in the oven until they are just starting to soften. To roast the garlic, cut the bottom off the garlic bulb. Place the bulb in a piece of tin foil and season with salt, pepper and a little bit of oil. Wrap the garlic up in the tin foil and roast in the oven until the cloves are tender, approx. 20minutes. Once the garlic is roasted squash the four garlic bulbs until they are a paste. Place the garlic in a bowl and mix with the balsamic and mustard. Finely chop the parsley. Mix the dressing, cherry tomatoes and parsley through the pasta. Check the seasoning and add salt and pepper to taste. Shave parmesan over the top before serving.


*Garlic, Shallot & Parsley Pasta is available from Crooked Spaghetti Co.

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