Tomato and Olive Pasta Salad

Method

0 of 4 steps

Combine tomatoes with ½ tbsp of the olive oil, chopped garlic and olives, either by combining in a bowl or shaking together in a freezer bag. Pour onto a well greased roasting tin, drizzle with another ½ tbsp olive oil. Roast for 40 mins at 220°C, checking and turning if necessary every 10 minutes or so.
Meanwhile boil a pan of water. Throw in the green beans and cook for 2 mins until slightly softened but still al dente. Drain and set aside. Once the tomatoes have been cooking for 20 minutes, mix ½ tbsp olive oil into the par boiled, drained green beans then pour green beans into the roasting tin on top of tomatoes and olives and roast for 10 minutes more. When the mixture has finished cooking, remove from the oven and whilst still in the roasting tray add the anchovies and stir in, so the flavours mix into the vegetables.
Meanwhile boil a pan of water, add pasta, ½ tbsp olive oil and the salt. Stir, bring water back to the boil and boil the pasta until al dente (check the pack for estimated cooking time). Drain pasta and immediately mix tomatoes and green bean mixture with pasta and anchovies and stir well.
Serve as a side dish with meat.

Lovely. Time to eat!