Ingredients
The following ingredients have 4 Servings
- 500 g Pasta (cooked)
- 4 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
- 30 g Fresh Basil (chopped)
- 150 g Cherry Tomatoes (I like the ones on the vine)
- 60 g Rocket (Arugula)
- Salt and Pepper
Instruction
- Heat the oven to 200°C/400°F. Place your cherry tomatoes on a baking sheet and drizzle with half the olive oil. Sprinkle on some salt and pepper and place in the oven for about 25 minutes.
- While the tomatoes are roasting cook your pasta in salted water. When the tomatoes are finished cooking place in a bowl with the roasting juices, balsamic vinegar, the rest of the oil, salt and pepper and the basil. Stir together gently.
- Pour the tomato mixture over the cooked pasta, toss together then add the rocket and toss again. Serve warm or cold.
