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Italian Blushing Pasta

23 November 2018

We love the simplicity of this pasta dish and you can really taste the sweetness of the tomatoes

Recipe by Sally Bee, our culinary expert.  Sally is all about healthy food that tastes amazing!


About 20 cherry tomatoes, halved 
2 red peppers, deseeded and cut into chunks 
8 shallots, peeled and halved
1 whole garlic bulb, unpeeled 
Drizzle of olive oil 
1 tsp dried oregano 
1 tsp garlic powder 
1 tsp LoSalt 
Freshly ground black pepper 
2-3 fresh rosemary sprigs 
450g/1lb your choice of pasta

1. Place all the vegetables on a large baking tray.  Do not peel the garlic bulb, but slice off the very top so that the cloves are just exposed.  
2. Drizzle everything with a little olive oil and dust over with the oregano, garlic powder, LoSalt and black pepper.  
3. Make sure that everything is glistening with the oil and flavours but not drowning!  
4. Pop the fresh rosemary on top and put in the oven for about 50 minutes, checking and turning the peppers halfway through.
5. Meanwhile, organize your timings so that the pasta will be cooked at the same time as the vegetables. Dried pasta can take up to 20 minutes, whereas fresh pasta takes only 4-5 minutes, so follow the instructions on the packaging.  
6. Drain the pasta and put in a big bowl. Add the vegetables and stir together, being careful not to break up the tomatoes.  
7. Squeeze the garlic out of its skin and add to dish.  
8. Serve immediately with a fresh green salad.