Quick confit tomato and pecorino pasta salad

9 INGREDIENTS • 5 STEPS • 45MIN

Quick confit tomato and pecorino pasta salad

Recipe

5.0

1 rating
Brilliantly zingy and refreshing, this pasta salad recipe is great with any grilled meat, fish or veg. Perfect for your barbecue spread this summer.
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Brilliantly zingy and refreshing, this pasta salad recipe is great with any grilled meat, fish or veg. Perfect for your barbecue spread this summer.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
5
500 g
M&S Isle of Wight summer selection tomatoes
5 cloves
M&S Remarksable Value garlic
100 ml
M&S Collection Toscano extra virgin olive oil
400 g
M&S Collection Italian single grain spiralotti
2 tbsp
capers, roughly chopped
50 g
M&S Greek pitted kalamata olives, roughly chopped
5 tbsp
M&S sherry vinegar
15 g
basil, roughly torn
100 g
pecorino Romano, finely grated

Nutrition per serving

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Calories
436kcal
Fat
11.0 g
Saturates
7.5 g
Sugars
4.5 g
Salt
598.7 mg
Love This Recipe?
Add to plan
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Quick confit tomato and pecorino pasta salad
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Add the tomatoes (500 g), with their vines still attached to an ovenproof tray, along with the garlic cloves (5 cloves) in their skins. Cover with the olive oil (100 ml) and a pinch of salt. Cover tightly with tinfoil, and roast for 25-30 minutes, until soft.
step 2
Remove the tomatoes from the oven and allow to cool completely whilst you prep the rest.
step 3
Bring a large saucepan filled with water to boil. Add the pasta (400 g) and a big pinch of salt, and cook for 8-10 minutes, until al dente. Drain and leave to cool completely.
step 4
Add the roughly chopped capers (2 tbsp) and olives (50 g) to a large mixing bowl, followed by 3 tbsp of the oil from the tomato tray. Add the sherry vinegar (5 tbsp) and adjust to your taste.
step 5
Toss in the cooled pasta and tomatoes (discard the tomato vines), and gently mix, crushing the tomatoes up slightly. Gently toss through the basil (15 g) and pecorino (100 g). Season to taste with salt and pepper.
step 5 Toss in the cooled pasta and tomatoes (discard the tomato vines), and gently mix, crushing the tomatoes up slightly. Gently toss through the basil (15 g) and pecorino (100 g). Season to taste with salt and pepper.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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