Summer Tomato Pasta

Serves: 4
Preparation: 10 minutes
Cooking Time: 25 minutes


  • 400g The Co-operative spaghetti
  • 500g The Co-operative Irresistible Amoroso tomatoes on the vine; halved
  • 2 garlic cloves; crushed
  • black pepper
  • spray olive oil
  • 75g The Co-operative pitted black olives; chopped
  • 70g wild rocket; chopped
  • 1tbsp grated lemon zest
  • 1tbsp lemon juice
  • 4tbsp fresh basil; shredded
  • 4tbsp The Co-operative grated parmesan cheese


  1. Preheat the oven to 200ºC/Gas 6. Bring a large pan of water to the boil and cook the spaghetti according to the pack instructions.
  2. Meanwhile, mix the tomatoes with the crushed garlic and some black pepper. Scatter onto a baking tray and spray with olive oil.
  3. Roast in the oven for 15 mins until the tomatoes start to colour and lose their shape. Remove from the oven and allow to cool.
  4. Put the olives, rocket, lemon zest and juice into a bowl, drain the pasta and tip into the bowl with the roasted tomatoes. Mix together, season with black pepper and serve with the basil and parmesan cheese scattered on top.

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