Name: Roast tomato spaghetti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram mini roma tomatoes, halved; olive oil cooking spray; 375 gram spaghetti; 1 fresh long red chilli, seeded, thinly sliced; 2 clove garlic, crushed; 425 gram can young sweet corn, drained, cut into thirds; 100 gram baby spinach leaves; 100 gram feta, crumbled

Roast tomato spaghetti

Serves 4

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

250 gram mini roma tomatoes, halved

olive oil cooking spray

375 gram spaghetti

1 fresh long red chilli, seeded, thinly sliced

2 clove garlic, crushed

425 gram can young sweet corn, drained, cut into thirds

100 gram baby spinach leaves

100 gram feta, crumbled

Method

1.Preheat oven to 180°C (160°C fan-forced). Place tomato on a baking tray. Spray with oil. Sprinkle with salt and pepper. Bake for 10 minutes or until tender.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water for 10-12 minutes or until tender but firm to the bite. Drain; reserve 1/4 cup of cooking liquid. Return pasta to pan along with reserved liquid.

3.Heat a medium frying pan over moderate heat. Spray chilli and garlic with oil. Place in pan; cook and stir for 30 seconds. Add corn; cook for 2 minutes more or until hot.

4.Add corn mixture, tomato, spinach and feta to pasta; toss to combine. Serve at once.

You can use cherry tomatoes instead of mini roma. Use fresh baby corn when in season.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%