ROASTED TOMATO - Pasta - Recipes

SLOW COOK - SERVES 4

 6 fresh ripe tomatoes, halved
2 garlic cloves, crushed
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
salt, black pepper
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1lb (500g) dried pasta
2 tbsp freshly grated parmesan, plus additional to serve
additional extra virgin olive oil

Preheat oven to 300°F (150°C). Place tomato halves cut side up in an oven tray. Sprinkle with garlic, red pepper flakes, oregano, salt, and pepper. Drizzle over oil and vinegar. Roast in oven until very soft and wilted, 1 1/2 hours. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Place drained pasta in a warm bowl and toss with parmesan and 1-2 tbsp additional extra virgin olive oil. Place tomatoes on top. Serve immediately with additional parmesan.


WHICH PASTA?

Strands or ribbons - spaghetti, linguine, fettuccine, tagliatelle. pappardelle.

THINK AHEAD

Roast tomatoes up to 1 day in advance. Cover and refrigerate. Reheat in preheated 400°F (200°C) oven for 10 minutes.

VARIATIONS

ROASTED TOMATO WITH PESTO
Add 4 tbsp simple basil pesto with the tomatoes to the drained pasta.

ROASTED TOMATO WITH RICOTTA AND BASIL
Add 4oz (125g) crumbled ricotta and 1 handful torn basil with the tomatoes to the drained pasta.

ROASTED TOMATO WITH CRISPY PANCETTA
Cook 4 unsmoked pancetta or bacon slices, turning frequently, in a skillet over medium low heat until browned and crisp, 10 minutes. Drain on paper towels and cut into 1 in (2.5cm) wide strips. Add pancetta with the tomatoes to the drained pasta.