Serves 4
Preparation time 15 minutes
Cooking time 15 minutes
500 g (1 lb) cherry tomatoes, halved
2 tablespoons olive oil
2 garlic cloves, finely chopped
4–5 stems of rosemary
large pinch of paprika or chilli powder
375 g (12 oz) dried wholewheat penne
2 tablespoons balsamic vinegar
4 tablespoons low-fat crème fraîche or ricotta
salt and pepper
Parmesan cheese shavings, to serve
Put the tomatoes in a roasting tin, drizzle over the oil and sprinkle with the garlic, the torn leaves from 3 rosemary stems, paprika or chilli powder and a little seasoning. Cook in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until just softened.
Meanwhile, cook the pasta in a large saucepan of boiling water for 10–12 minutes or until just tender, then drain.
Spoon the balsamic vinegar into the tomatoes, add the drained pasta and crème fraîche or ricotta and toss together. Spoon the penne into bowls and top with Parmesan shavings.
For penne with tomatoes, pine nuts & raisins, omit the paprika or chilli powder and add a handful each of pine nuts and raisins to the roasting tin, then proceed as above. Serve scattered with diced mozzarella rather than Parmesan and allow the cheese to soften before serving.