Tomato and Garlic Sauce Pasta

October 26, 2017

Tomato and Garlic Sauce Pasta 0 5 0
  • Prep: 30 mins
  • Cook: 40 mins
  • 30 mins

    40 mins

    1 hr 10 mins

  • Yields: 2 servings


200 g wholemeal penne pasta

1 bulb garlic, halved horizontally

400 g cherry tomato, halved

1 whole red onion, diced

100 g brown button mushroom, cubed

1 whole green capsicum, diced

5 basil leaves, sliced

2 tbsp balsamic vinegar

2 tbsp olive oil

2 tbsp parmesan cheese, grated

Salt and pepper to taste


1Pre-heat oven to 200°C

2In a large roasting tray, toss all vegetables with vinegar and oil together until evenly coated

3Roast for 30 minutes or until tomatoes have reduced by half their size

4Cook penne in slightly salted boiling water for 9 minutes, till al danté (or with reference to the packaging)

5Drain penne and keep a cup of pasta water aside

6Once vegetables are cooked, remove garlic cloves from their skins

7Mash all vegetables in the tray until you have mushy sauce. Add pasta water according to your preference

8Add pasta with parmesan and basil cheese

9Toss everything until pasta is evenly coated

10Serve and enjoy immediately!


Nutrition Facts

Serving SizePer serving
Calories440 kcal
Sodium335.1 mg
Protein18.4 g
Total Fat15.4 g
Total Carbohydrates54.3 g