Serves 4 – 6
360g (about) Baby Rosa Tomatoes
300g Fusilli Pasta
125g Blue Cheese
125g Cream Cheese
200g Baby Spinach Leaves
125g Bacon Bits
1 cup Parmesan (grated)
Brown Treacle Sugar
How to make it
Heat oven to 180 degrees. Wash Rosa Tomatoes – place in roasting pan. Season tomatoes with salt and black pepper, sprinkle with half a hand full of brown treacle sugar, and drizzle with balsamic vinegar and olive oil. Roast until they are sort of soft and slightly wrinkled and sauce starts to caramelize – toss every now and then.
Keep warm or reheat in your microwave once ready to serve.
In the meantime bring a big pot of water to the boil – when bubbling add pasta and a shot of salt. Cook until just tender – drain (if they stick together drizzle with olive oil and toss). Fry bacon in a large pan with a dash of olive oil or butter until just cooked. Add crumbled blue cheese, cream cheese, spinach and half the parmesan to the fried bacon. Heat slowly until blended – add pasta and toss gently.
Place the pasta mixture in oiled shallow dish, sprinkle with remaining parmesan, drizzle with a wee bit of olive oil and grill until the top browns slightly.
Open a bottle of red wine and serve your pasta with the yummy roasted tomatoes.