Karen's Spinach Penne with Mozzarella Minis & Roasted Cherry Tomatoes

This dish is spicy, sweet & just so tasty. It’s amazing in the summertime as a side dish at a barbecue – perfect for alfresco dining with its gutsy flavours. Great with a nice cold beer or glass of wine! 

Serves: 6

Cook time: 30 minutes

Ingredients

Method

Pre heat your oven to 220 degrees & place tomatoes onto a foil lined baking tray & roast until slightly charred. Meanwhile, place the pasta into a small pan & pour over boiling water until you are approximately one inch over the pasta, add one tablespoon of marinade & boil gently for no more than ten minutes or until al dente, drain in a colander then fill the pan with cold water, tip the pasta back into the pan, stir well then drain.

Once the pasta has drained thoroughly & completely dry, tip into a medium sized bowl & add two to four tablespoons (depending on your preference) of a really good quality extra virgin olive oil, then add all the other ingredients & mix well. 

NOTES

This dish is best served immediately but if you do have leftovers, please refrigerate & before using again add a little olive oil to separate & rehydrate

Method

Pre heat your oven to 220 degrees & place tomatoes onto a foil lined baking tray & roast until slightly charred. Meanwhile, place the pasta into a small pan & pour over boiling water until you are approximately one inch over the pasta, add one tablespoon of marinade & boil gently for no more than ten minutes or until al dente, drain in a colander then fill the pan with cold water, tip the pasta back into the pan, stir well then drain.

Once the pasta has drained thoroughly & completely dry, tip into a medium sized bowl & add two to four tablespoons (depending on your preference) of a really good quality extra virgin olive oil, then add all the other ingredients & mix well. 

NOTES

This dish is best served immediately but if you do have leftovers, please refrigerate & before using again add a little olive oil to separate & rehydrate

Ingredients