Roasted Tomato Pasta

Ingredients

2 pints cherry tomatoes

1½ tablespoon olive oil

1 -2 cloves garlic, left whole

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

½ cup crushed tomatoes (from can)

Kosher salt

Pepper

400g pasta of choice

Reserved pasta water

¼ cup parmesan cheese

Method

1. Pre heat oven to 325 degrees F and grease a large baking tray.

2. Add tomatoes, olive oil, garlic, thyme, paprika, salt and pepper to the sheet pan and toss to combine. Bake for 2 hours.

3. Remove from oven and let cool to room temperature. Using a high speed blender, add bake tomatoes and crushed tomatoes. Blend until smooth and creamy.

4 Bring a large pot of water to a boil for the pasta. Once the pasta water is boiling, season generously with sea salt. Add pasta and cook until al dente.

5. Remove the cooked pasta from the water and add to the pan with the sauce. Stir to coat. Add in pasta water as needed. Toss and stir to coat. Taste. Season with sea salt if needed.

6. Divide pasta into individual pasta bowls, grating Parmigiano Reggiano over the pasta. Enjoy!

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Calories For Sauce Only - Serves 4

Cals - 76

Fat - 5.3g

Carbs - 6.7g

Protein -1.5g

*measure & track pasta noodles + parmesan cheese for total calories per serving*

Recipe Notes

• my favourite noodles to use for this recipe rotate between bucatini and rigatoni

• if you want to make it extra special, top it with fresh burrata cheese and a little extra virgin olive oil