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Penne with tomato, basil, olives and pecorino
A beautifully simple combo
A beautifully simple combo
Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
Calories 262 13%
Fat 10.0g 14%
Saturates 1.9g 10%
Sugars 7.0g 8%
Protein 7.9g 16%
Carbs 32.2g 12%
Of an adult's reference intake
Ingredients
- 750 g pomodorino tomatoes
- olive oil
- sea salt
- freshly ground black pepper
- good-quality balsamic vinegar
- 500 g penne
- 200 g black olives , stoned and halved
- 1 small bunch fresh basil , leaves picked
- 1 chunk pecorino cheese , to serve
Method
- Preheat oven to 200°C/400°F/gas 6.
- Throw the tomatoes into a large roasting tin, drizzle them with olive oil, season with some salt and pepper and pop them in the preheated oven for 20 minutes. Once they’re roasted, squash the tomatoes with a fork to get the juices going and drizzle over some balsamic vinegar.
- Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions until al dente. Drain the pasta and add the roasted tomato sauce and the olives. Tear over most of the basil leaves and toss everything together. Season and serve with the reserved basil leaves scattered over and some freshly grated pecorino.
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