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- 450g The Co-operative British piccolo cherry tomatoes on the vine
- 3 cloves garlic, crushed
- 15g fresh rosemary, finely chopped
- 2 fresh bay leaves
- 1 tbsp The Co-operative balsamic vinegar of Modena
- 500g The Co-operative wholewheat spaghetti
- black pepper
- 10g The Co-operative grated Parmesan cheese
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1. Pre-heat oven to 200°C/Gas 4. Put the tomatoes in a baking tray,
and bake for
10 mins until softened.
2. Remove tomatoes from the oven, and mix with the garlic, rosemary, bay leaves and balsamic vinegar. Bring the ingredients to the boil, then reduce to a very low heat and simmer for 15 mins.
3. Meanwhile, boil the spaghetti in a separate pan of water for approx 10-12 minutes until al dente. Drain and mix with the sauce. Season with black pepper, top with Parmesan cheese and serve.
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