Pasta with oven-baked tomatoes

Ingredients for 3 servings:

• 500 g cherry tomatoes
• 1 onion(s), red
• 2 garlic cloves
• 1 tbsp green olives, pitted
• ½ bunch basil
• bunch of parsley
• bunch of mint
• 5 tbsp olive oil
• 400 g pasta, short
• e.g. salt and pepper
• 50 g pine nuts

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Summer dish

Preheat oven to 225 degrees C. Wash, trim, and halve the tomatoes. Place cut-side up in an ovenproof dish. Peel the onion and garlic. Chop the onion very finely and press the garlic through a press. Finely chop the olives and pine nuts. Rinse the herbs and chop the leaves very finely. Mix the onion and garlic with the herbs, olives, pine nuts, and oil, and season well with salt and pepper. Spread over the tomatoes. Bake the tomatoes in the oven at 225 degrees C (gas mark 4) for about 20 minutes, until the surface is lightly browned. Meanwhile, drain the pasta, which has been cooked al dente in salted water, drain well, and mix it with the hot tomatoes in the dish. Serve immediately. Freshly grated Parmesan cheese goes well with it.