Ingredients

6 medium tomatoes, halved

½ tsp dried rosemary

6 garlic cloves, unpeeled

300g dried tricolore pasta

150g jar of roasted red peppers in brine, drained and thinly sliced

410g can cannellini beans, drained and rinsed

4 spring onions, finely sliced

70g wild rocket          

Large handful of fresh basil, roughly shredded

Method

1.           Preheat your oven to 220°C/fan 200°C/gas 7.

2.           Place the tomatoes on a roasting tray, cut-side up, and sprinkle with the rosemary and a little seasoning. Place the garlic cloves among the tomatoes and roast on the top shelf of the oven for 20 minutes.

3.           Meanwhile, cook the pasta according to the pack instructions. Drain and transfer to a large mixing bowl with the peppers, cannellini beans and spring onions.

4.          Add the tomatoes to the pasta. Peel the garlic, mash into a paste and stir into the pasta. Finally, add the rocket and basil, season lightly and stir to combine.

5.      Serve hot or, alternatively, cover and leave to cool until you’re ready to eat.