Colourful Summer Pasta
Member recipe

Colourful Summer Pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by


Serves 4

Norwegian summer is short and virgin. It is the time when gardens get green and you can buy colorful vegetables at outdoor farmers markets. This meal is an easy made summer dish. I made in June when my peonies bloomed and rosebuds got swollen.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 250 g yellow cherry tomatoes,
  • 300 g red cherry tomatoes
  • 2 tbsp olive oil
  • Penne 250 g
  • 1 onion
  • 2 garlic cloves
  • 1.5-2 cup chopped parsley
  • 10 sage leaves
  • a handful of oregano leaves
  • 80 ml olive oil
  • Salt and pepper


    1. Wash and halve the tomatoes. Mix with 2 tbsp of the olive oil.
    2. Heat oven to 160C. Put the tomatoes on a baking tray and drizzle with the oil. Season and roast for about 2 hours and then remove.
    3. Cook the pasta following the packet instructions, reserve some cooking pasta water and drain.
    4. Peel and finely chop the onion. Peel and finely chop the garlic. Chop the parsley and sage.
    5. Heat 80 ml of olive oil in a frying pan. Add onion and garlic, stir a minute or two. Add the chopped greens, and add 50 ml of the reserved pasta water. Stir. Add the roasted tomatoes and stir. Add the cooked pasta, season and stir. Bon appetite!

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.