Recipe of the week: Cherry tomato pasta bake with sourdough and parmesan cheese
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A dinner that's cheap, cheerful and comforting.
This pasta bake by Jane Cook (Instagram @hungrycityhippy) is perfect for a winter warmer dinner. If you don't have cherry tomatoes you could make this to use up any leftover tomatoes. The sourdough crumb is great for using stale bread and leftover bits of parmesan you might have in the fridge.
1kg cherry tomatoes, halved
2 cloves garlic minced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
½ teaspoon dried basil
½ teaspoon oregano
1 pinch sea salt and black pepper
2 slices stale sourdough
100g parmesan cheese
Preheat oven to 200C (fan).
Add the tomatoes, garlic, oil, vinegar, basil, oregano and seasoning to a roasting tin and mix to combine.
Roast for 20 minutes or until the tomatoes are breaking down into a sauce.
Meanwhile, use a food processor to whizz the parmesan and stale bread into cheesy breadcrumbs.
In a large pot of boiling salted water, cook pasta until tender but firm. Drain (do not rinse) and once the tomatoes are ready, add the pasta to the roasting tray.
Stir to combine the pasta with the tomato mixture, so that everything is combined.
Top the pasta mixture with the cheesy breadcrumbs and return to the oven to bake for 10 to 15 minutes until you have a golden crumb.
Serve with a green salad on the side.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk