Roasted tomato and chilli pasta with parsley salad

Roasted tomato and chilli pasta with parsley salad is a vibrant and flavorful dish that's both easy to prepare and delightful to eat. This recipe brings together the natural sweetness of roasted cherry tomatoes, the heat from red hot chili peppers, and the fresh zestiness of parsley salad. Combined with perfectly cooked pasta and a sprinkle of parmesan cheese, this dish is perfect for a quick weeknight meal or an impressive dinner for guests.

Ingredients:

Instructions:

Tips:

- Roasting vegetables: Make sure to evenly spread the tomatoes, garlic, and red peppers on the baking tray to ensure they roast evenly. Use a preheated oven at 200°C (400°F) for the best results.

- Managing heat levels: If you're sensitive to heat, you can reduce the number of chili peppers or remove the seeds to lower the spiciness of the dish.

- Perfect pasta: Cook the pasta until al dente according to the package instructions for the best texture. Remember to reserve some pasta water before draining to help create a cohesive sauce.

- Fresh parsley salad: Chop the parsley finely to maximize its flavor and mix with lemon juice, olive oil, and a pinch of salt to balance the bitterness.

- Combine and serve: Once all components are ready, mix the roasted vegetables, cooked pasta, and parsley salad thoroughly. Add grated parmesan on top just before serving for extra flavor.

This roasted tomato and chilli pasta with parsley salad is a dish that offers a perfect balance of flavors and textures. The sweetness of the roasted tomatoes, the spiciness of the chili peppers, and the fresh, herby notes from the parsley salad come together harmoniously. Served with a generous helping of grated parmesan cheese, this meal is sure to become a favorite. Enjoy your homemade, delicious, and vibrant pasta dish!