Roasted Tomato, Pine Nut & Spinach Pappardelle

Preheat oven to 220°C. Place tomatoes, onion and pine nuts in a roasting pan. Sprinkle with oil, garlic and sugar. Season with salt to taste. Gently toss to combine. Roast, tossing once, for 8-10 minutes until tomatoes are tender.
Meanwhile, cook the pappardelle in plenty of salted, boiling water according to packet directions.
Drain pappardelle and return to pan. Add spinach. Season with salt to taste if desired. Toss until spinach begins to wilt. Gently toss through tomato mixture and basil and serve.

Dried pappardelle can be found in the pasta aisle of the supermarket.
If pappardelle is unavailable, dried fettuccine or linguine is also suitable for this recipe.

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