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08 December 2020

person2 people
time 35 minutes 


  • 18-20 cherry tomatoes cut in half
  • 4 tbsp olive oil
  • Pinch of salt
  • 1 clove of garlic sliced thinly
  • 2 dried chillies crushed
  • 200g of gluten free spaghetti
  • Handful of torn basil leaves 


      1. Coat tomato with oil and salt. Place cut side upwards and roast at 200C for 20 minutes.
      2. Sprinkle garlic and chilli over tomatoes to add flavour and roast for further 5 minutes.
      3. Cook the spaghetti as per packet instructions and add it to the tomatoes. Mix gently and add the basil.
      4. Serve and drizzle with additional extra virgin olive oil.

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