Roast tomato spaghetti

ingredients

• Roast tomato spaghetti

  • 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

• Roast tomato spaghetti

  • 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.

notes

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