Roasted cherry tomato, mozzarella and tapenade pasta

    25 min

    A quick easy supper that's packed full of flavour. This can be on the table in 10 to 15 minutes! Serves 2.


    Oxfordshire, England, UK
    1 person made this

    Serves: 2 

    • 300g cherry tomatoes
    • 100g button mushrooms
    • olive oil, as needed
    • salt and pepper to taste
    • 150g dried pasta
    • 150g mozzarella pearls
    • For the tapenade
    • 1/2 teaspoon capers
    • 1 garlic clove
    • 80g black olives, pitted
    • 4 teaspoons lemon juice
    • 4 teaspoons olive oil

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Heat oven to 200 C / Gas 6. Place the tomatoes and mushrooms in a dish, season, brush with a little olive oil and roast for 10 minutes.
    2. Whilst the tomatoes are baking, put the pasta on to boil.
    3. Make the tapenade: put the capers, olives, garlic and lemon juice in a blender and mix well. Gradually add the oil until the mixture forms a paste.
    4. Once the pasta is cooked, the tomatoes should have finished roasting. Remove from oven, and drain the pasta. Mix the tapenade with the pasta, mozzarella, roasted tomatoes and mushrooms. Serve with a fresh salad or crusty bread.


    If you can't get cherry tomatoes or button mushrooms, buy a larger variety and quarter them before roasting.

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