Serves four


400g penne

20 cherry tomatoes

10 sundried tomatoes

300g spinach leaves

150g grated parmesan cheese

6 tbs Pesto

1 tsp chilli pepper flakes

1 clove garlic

Olive oil


1. Place your cherry tomatoes in an oven-proof dish and cover lightly and evenly with olive oil.

2. Place the cherry tomatoes in the oven and roast them at 220C for about ten minutes. You can tell when they are ready because they will be just beginning to burst open a little.

3. Add some olive oil to a pan and heat until it starts to sizzle.

4. Chop your clove of garlic by squashing it with the flat side of the knife, pressing down on it with your hand until you feel it crack.

5. Peel the skin from the garlic with your hands before chopping it horizontally and then vertically until it is in very small pieces.

6. Add the garlic to the pan, along with the chilli pepper flakes (note: if you don’t like your pasta with a kick, you can leave this out, or substitute it for a little ground black pepper).

7. Throw the spinach leaves into the pan and cook for two minutes.

8. Add the sundried tomatoes.

9. Bring a large pan of water to the boil, adding a little salt.

10. When the water is boiling, add the penne to the pan and cook according to the instructions on the packet, as cooking times can vary depending on the type of pasta you have chosen to use. Keep checking the texture of your pasta as it cooks, taking it off the heat sooner if you like it al dente, or leaving it to cook for longer if you prefer it softer.

11. Drain your pasta before adding the pesto to the pan, stirring it so that it coats the penne evenly. Then, add the spinach to the pasta and stir well.

12. Take your oven-roasted cherry tomatoes and mix them in with the pasta.

13. Divide your pasta between four dishes, and top with grated parmesan cheese.

14. Serve immediately.