Balsamic tomato pasta

There’s no need to avoid pasta on a healthy-eating plan, especially when it’s served with this amazing roasted tomato sauce.

Serves 4 • Ready in 20 mins

300g spinach linguine

2tsp olive oil

4tbsp balsamic vinegar

600g mixed heritage tomatoes, large ones halved

4tbsp freshly grated Parmesan Handful of basil leaves

1 Heat the oven to 180C/gas 4.

Bring a large pan of water to the boil. Add the pasta and cook for

8-10 mins, or according to packet instructions, until just tender.

2 Pour the oil and balsamic vinegar into a roasting tin suitable for the hob and oven. Add the tomatoes, season with salt and freshly ground black pepper and mix to combine. Bake for 10 mins, shaking the tin halfway through.

3 Drain the pasta, reserving 4tbsp of the starchy cooking water. Add 2tbsp of the reserved cooking water to the roasting tin and stir to lift any balsamic vinegar that might have dried to the bottom of the tin, adding more cooking water if necessary. Place the tin on the hob and bring to a simmer to reduce and slightly thicken the sauce.

4 Stir in 1tbsp of the Parmesan then add the pasta and toss to combine. Scatter with basil leaves and serve with the remaining Parmesan.

Per serving: 270 cals, 7g fat,

3.5g sat fat, 37g carbs

TIP Roasting the tomatoes really helps to concentrate their flavour, making them extra sweet