Roast Pan Pasta
Zippy and zingy tomato sauce roasted to perfection makes this pasta one not to be missed. We've really cracked the 'sauce code' with this one and you'll have to try it as soon as possible to see for yourself!
Servings
Ingredients
For the sauce
<item-todo-done>1 garlic clove<item-todo-done><item-todo-done>5 sun-dried tomatoes<item-todo-done><item-todo-done>1 romano red pepper<item-todo-done><item-todo-done>5 tomatoes<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>1 500ml bottle good quality passata<item-todo-done><item-todo-done>1 tbsp balsamic vinegar<item-todo-done><item-todo-done>10g basil<item-todo-done><item-todo-done> Sugar<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the pasta
<item-todo-done>300g pasta<item-todo-done>
To serve
<item-todo-done> Nooch<item-todo-done><item-todo-done> Handful rocket leaves (optional)<item-todo-done><item-todo-done> Drizzle extra virgin olive oil<item-todo-done><item-todo-done> Drizzle of balsamic vinegar<item-todo-done>
Ingredients
For the sauce
<item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>10 sun-dried tomatoes<item-todo-done><item-todo-done>2 romano red pepper<item-todo-done><item-todo-done>10 tomatoes<item-todo-done><item-todo-done>6 tbsp olive oil<item-todo-done><item-todo-done>2 500ml bottle good quality passata<item-todo-done><item-todo-done>2 tbsp balsamic vinegar<item-todo-done><item-todo-done>20g basil<item-todo-done><item-todo-done> "Sugar<item-todo-done><item-todo-done> salt and pepper to taste"<item-todo-done>
For the pasta
<item-todo-done>600g pasta<item-todo-done>
To serve
<item-todo-done> Nooch<item-todo-done><item-todo-done> Handful rocket leaves (optional)<item-todo-done><item-todo-done> Drizzle extra virgin olive oil<item-todo-done><item-todo-done> Drizzle of balsamic vinegar<item-todo-done>
Before you start
Oven preheated to 200˚C, fan setting | Kettle boiled | Oven-proof high sided frying pan | Saucepan | Microplane
Prepare the ingredients
- Peel and grate the garlic
- Finely slice the sun-dried tomatoes
- Halve, core and slice the pepper
- Dice the tomatoes
Make the sauce
- Warm the olive oil in the frying pan over medium heat, add the garlic and stir for 30 seconds
- Add the sun-dried tomatoes, pepper and tomatoes to the pan and stir for 2-3 minutes
- Add the passata, stir to combine and simmer for 3-4 minutes
- Add the balsamic vinegar, stir into the sauce, put the pan in the oven and roast for 20 minutes
With 10 minutes to go, prepare the pasta
- Pour the pasta into a big pot of boiling salted water and cook according to packet instructions (approx 7-9 mins)
Finish the sauce
- Pick the basil leaves for the sauce and finely slice (saving a few small ones for garnish)
- Take the pan out of the oven, stir, taste and season to perfection
- Fold the sliced basil into the sauce
- Drain the pasta into a colander, reserving a mugful of the pasta cooking water, then pour the pasta into the sauce along with as much pasta water as needed to loosen the sauce to a silky coating consistency
- Fold in the pasta through the sauce to cover and coat
Time to serve
- Spoon the pasta into bowls, sprinkle over nooch, garnish with the reserved basil, top with rocket, drizzle over a little extra virgin olive oil and balsamic vinegar and serve