Description
A quick Mediterranean pasta dish where roasted cherry tomatoes shine in a vibrant, halal-friendly sauce. Fresh basil, garlic, and extra virgin olive oil create a balanced blend of sweet, acidic, and umami flavors without compromising on flavor or texture.
Ingredients
500g cherry tomatoes, halved (preserve juice)
1 cup fresh basil leaves
4 cloves garlic, minced
3 tbsp extra virgin olive oil
1 tsp salt, divided
300g pasta (penne or fettuccine)
1/4 cup grated Parmesan, freshly hand-grated
Instructions
Preheat oven to 200°C (390°F). Toss pasta with 1 tsp salt and 1 tbsp olive oil on baking sheets. Roast 8-10 minutes until golden edges form.
Spread halved cherry tomatoes on oven trays. Drizzle remaining 1 tbsp olive oil. Roast 15 minutes until blistered and juicy.
Heat remaining olive oil in a pan. Sauté garlic 30 seconds. Add roasted tomatoes with juices, simmer 5 minutes.
Boil salted water, cook pasta 1-1.5 minutes. Reserve 2 tbsp pasta water.
Combine pasta, tomato mixture, and basil. Add pasta water to create a glossy sauce. Toss well. Top with Parmesan and remaining basil before serving.
Notes
Use a halal-certified Parmesan if avoiding animal rennet.
For extra richness, add 1/2 cup drained roasted red peppers to the tomato mixture.
Store leftovers in an airtight container in the fridge for up to 2 days (sauce may thicken—add water to loosen).
- Prep Time: 10
- Cook Time: 20
- Category: Recipes
- Method: Roasting/Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg