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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!
Before you start
220*C | Kettle boiled | Oven proof high sided frying pan | Saucepan | Microplane
Ingredients
Ingredients
- 3 tbsp olive oil
- 1 clove garlic
- 5 sun dried tomatoes
- 1 sweet red pepper
- 5 tomatoes
- 1 500ml bottle good quality passata
- 1 tbsp balsamic vinegar
- 10g basil
- Sugar, salt and pepper to taste
- 300g gluten free pasta (we like Brown Rice Pasta with Quinoa & Amaranth)
To serve
- Nooch
- Rocket
Method
-
1.
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 and serve | Pick the basil leaves 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, pour into the sauce and fold to cover and coat | Spoon the pasta into bowls, sprinkle over nooch, garnish with basil, top with rocket, drizzle over a little extra virgin olive oil and balsamic vinegar and serve
