Guest guest Posted February 16, 2008 Report Share Posted February 16, 2008 Grape tomato pasta 1/4 cup red wine vinegar 4 teaspoons sugar 2 garlic cloves, crushed 200 g (7 oz) grape tomatoes, halved 200 g (7 oz) golden grape tomatoes, halved 450 g (16 oz) dried GF fettuccine pasta 1/4 cup small fresh basil leaves salt and pepper, to taste vegan parmesan cheese, to serve 1. Preheat oven to 200 C (400 F) or 180 C (350 F) fan-forced. 2. Lightly grease a ceramic baking dish. 3. Combine vinegar, sugar and garlic in a jug. 4. Place tomatoes in prepared dish. Drizzle with vinegar mixture. Season with salt and pepper. 5. Roast for 20 to 25 minutes or until softened. 6. Meanwhile, cook pasta in a saucepan of boiling, salted water following packet directions, until tender. Drain. Return to pan. 7. Add tomato mixture and basil to pan. Toss to combine. Spoon into bowls. Serve topped with cheese. Serves 4. Quote Link to comment Share on other sites More sharing options...
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