The end of summer sees luscious ripe tomatoes in abundance. This delcious pasta recipe is a perfect way to use them up!
Skill level: Easy peasy
Costs: Cheap as chips
- 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
- 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.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.