Tomato and Chilli Penne

Roast cherry tomatoes with garlic and chilli, top with cheesy breadcrumbs, and toss with penne pasta and fresh basil.

Vegetarian Italian Pasta Midweek Meal Roasted

Estimated Nutrition

Calories

712.1

kcal / serving

4272.6 kcal total

Carbs

84.7g

per serving

508.2 g total

Fat

32.6g

per serving

195.4 g total

Protein

19.8g

per serving

118.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Pecorino Cheese

finely grated

GrainsCereals

125

Breadcrumbs

fresh

450

Penne Pasta

freshly cooked

NutsSeeds

cloves

Garlic

peeled and sliced

tsp

tsp

chopped fresh

to taste

freshly ground to taste

tbsp

Basil

torn fresh leaves

OilsFats

150

Extra Virgin Olive Oil

Vegetables

350

Cherry Tomatoes

Method

Preheat the oven to 180°C.

Place tomatoes, garlic, and chilli flakes in a baking dish and drizzle with olive oil.

Roast for 25 minutes until the tomatoes soften.

Mix breadcrumbs, pecorino, thyme, salt, and pepper in a bowl.

Spoon the crumb mixture over the tomatoes and roast for 5 minutes until golden.

Combine the tomato mixture with cooked penne in a bowl.

Garnish with basil and serve with garlic bread.