Roasted tomato and butternut penne

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (7)

1.00 butternut — packet, ready to microwave
4.00 tomatoes — large
45.00 ml fresh chillies — 573
0.00 sea salt and freshly ground black pepper
500.00 g pasta — penne, cooked until al dente
4.00 bread — French loaf, sliced and toasted
0.00 pecorino romano cheese — sliced thinly
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Method:

Preheat oven to 180 &degC.
Cook the butternut as directed on the packet.
Cut the tomatoes in half and place on a roasting tray with the butternut, drizzle with olive oil and season.
Roast for 15 minutes until the tomatoes are soft and oozy and the butternut is browned at the edges.
Gently mix the pasta through and dish up on four plates.
Top with a piece of bread and plenty of slices of pecorino.
An extra drizzling of olive oil might be needed.



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