Cherry Tomato, Butter Bean & Spinach Farfalle
Cherry Tomato, Butter Bean & Spinach Farfalle
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- 200 g cherry tomatoes
- 400 g canned butter beans or cannellini beans, drained & rinsed
- 2 tbsp capers
- 0.5 cup jarred roasted red peppers sliced roughly
- 2 cloves garlic skin removed & left whole
- 0.5 bunch oregano leaves torn roughly
- 0.333 cup extra virgin olive oil
- sea salt & cracked black pepper
- 4 cups farfalle pasta
- 2 cups baby spinach
- 0.5 bunch parsley roughly chopped
- parmesan cheese grated, to serve
Instructions
- Preheat the oven to 170°C conventional (150°C fan-forced).
- In an ovenproof casserole dish, place the cherry tomatoes, butter beans, capers, roasted red peppers, whole garlic cloves, oregano and olive oil. Season well and roast in the oven for 35–40 Minuten until the tomatoes are soft. If they are colouring too much, turn your oven down to 160°C conventional (140°C fan-forced).200 g cherry tomatoes, 400 g canned butter beans, 2 tbsp capers, 0.5 cup jarred roasted red peppers, 2 cloves garlic, 0.5 bunch oregano, 0.333 cup extra virgin olive oil
- Meanwhile, bring a large pot of water to the boil. Cook the farfalle pasta until al dente. Drain, reserving about 1/2 cup of the pasta cooking water, then set aside.4 cups farfalle pasta
- Remove the dish from the oven and use a fork to crush the ingredients and let out all the juices. Add the cooked pasta to the dish and stir through. Add a little of the pasta water if it seems too dry. Add the spinach and parsley to the dish and stir through. Season, but be careful to not add too much salt as the capers are naturally salty and you don’t want to overdo it!2 cups baby spinach, 0.5 bunch parsley
- Serve in bowls and top with parmesan cheese.parmesan cheese
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