HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Cherry Tomato Spaghetti
Roasted Cherry Tomato Spaghetti

Roasted Cherry Tomato Spaghetti

with Rocket & Citrus Chicken

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The world record for the largest bowl of pasta is an enormous 7,900 kg and was achieved in Poland in 2015. It took forty chefs a whopping nineteen hours to cook and prepare the pasta. Incredible!

Tags:SpicyFamily Friendly
Allergens:SulphitesCereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 punnet(s)

Cherry Tomatoes

2 unit(s)

Garlic Clove

2 tsp

Red Chilli

1.5 tbsp

Balsamic Vinegar


2 tbsp

Pine Nuts

8 unit(s)

Chicken Thigh

1 unit(s)


360 grams

Wheat Spaghetti

(ContainsCereals containing gluten)

1 bag(s)


3 tbsp

Parmesan Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3016.664 kJ
Energy (kcal)721 kcal
Fat31.0 g
of which saturates16.0 g
Carbohydrate180 g
of which sugars0.0 g
Protein28 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Pre-heat your oven to 200 degrees. Chop the cherry tomatoes in half. Peel and very finely chop the garlic. Finely chop your chilli.


LH: Toss the tomatoes in 1/2 tsp of salt and a few grinds of black pepper. Drizzle over 2 tsp of olive oil and the balsamic vinegar. Once they are totally coated put them flat side up in a baking tray. Roast on the middle shelf of the oven for 20 mins then remove.


Heat a frying pan on medium high heat. Tip in your pine nuts and toast them (without oil) until they brown off. Tip: Watch them like you’d watch a toddler in a china shop - the moment you turn your back it could all go wrong!


Once the pine nuts are toasted remove them from the pan. Add 1 tbsp of olive oil to the pan, it should be really hot by now so lay in your chicken thighs skin-side down. Cook the chicken for 3 mins on one side to brown it off then place on a baking tray, skin-side up. Grate a little lemon zest over the top of the chicken and cook in the oven for 15 mins, or until cooked through (keep the pan to save washing up!).


Boil a large pot of water with ½ tsp of salt for your pasta. Once rapidly boiling add the spaghetti and cook until ‘al dente’.


Add 1 tbsp of olive oil to the pan you used for the chicken and place on medium-low heat. Add the garlic and chilli (as much as you dare!) and season with a pinch of salt and pepper, cook for a 2 mins. Tip: Be careful not to burn the garlic.


When the spaghetti is ready, drain it and add to the pan with the garlic and chilli. Add in the rocket together with the cherry tomatoes. Add two thirds of the Parmesan cheese and toss everything together.


Serve the spaghetti into bowls and lay across some sliced chicken. Squeeze over some lemon juice for a fresh touch and scatter on the pine nuts, remaining parmesan, a drizzle of olive oil and a pinch of salt and pepper.