Roasted Tomato, Garlic & Herbs with Chickpea Pasta & Baby Leaf Salad

Ingredients

For the roasted sauce

• 1kg ripe tomatoes, roughly cut
• 1 bulb garlic, cloves peeled
• 3 shallots, quartered
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 2 sprigs each rosemary and thyme
• 1 tsp dried oregano
• A few sprigs tarragon
• 1 tsp brown sugar
• Sea salt and black pepper

For the pasta

• 300g chickpea pasta

For the salad

• 100g baby leaf salad
• 1 tbsp extra virgin olive oil and 1 tsp red wine vinegar, to dress

Nutritional breakdown

Approx per serving

Calories

470 kcal

Protein

20g

Carbohydrates

49g

Fibre

13g

Fats

19g

Sugar

13g

Sodium

300mg

Method

1. Roast the sauce by preheating the oven to 180°C (160°C fan, 350°F, gas 4). Place the tomatoes, garlic and shallots in a roasting tin, drizzle with the oil and vinegar, scatter over the herbs, season and sprinkle with the sugar. Roast for 45 minutes until collapsed and caramelised.
2. Remove any woody herb stalks, then crush with a potato masher to form a rustic sauce.
3. Cook the pasta in boiling salted water, checking a minute or two early as chickpea pasta softens quickly. Reserve a little cooking water, then drain.
4. Toss the pasta through the sauce, loosening with the reserved water if needed. Dress the salad and serve alongside.