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 tablespoons capers, 1/2 cup jarred roasted red peppers, 2 cloves garlic , 1/2 bunch oregano, 1/3 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!
