Roast Pan Pasta BOSH!.png

Roast Pan Pasta

  • Super simple
  • 0:40 m
  • 12 ingredients

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!

Serves: 4

Ingredients

For the sauce

  • 1 garlic clove
  • 5 sun-dried tomatoes
  • 1 romano red pepper
  • 5 tomatoes
  • 3 tbsp olive oil
  • 1 500ml bottle good quality passata
  • 1 tbsp balsamic vinegar
  • 10g basil
  • Sugar, salt and pepper to taste

For the pasta

  • 300g pasta

To serve

  • Nooch
  • Handful rocket leaves (optional)
  • Drizzle extra virgin olive oil
  • Drizzle of balsamic vinegar

Before you start

Oven preheated to 200˚C, fan setting | Kettle boiled | Oven-proof high sided frying pan | Saucepan | Microplane

Step 1

Prepare the ingredients

  • Peel and grate the garlic
  • Finely slice the sun-dried tomatoes
  • Halve, core and slice the pepper
  • Dice the tomatoes

Ingredients

  • 1 garlic clove
  • 5 sun-dried tomatoes
  • 1 romano red pepper
  • 5 tomatoes

Step 2

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

Ingredients

  • 3 tbsp olive oil
  • 1 500ml bottle good quality passata
  • 1 tbsp balsamic vinegar

Step 3

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)

Ingredients

  • 300g pasta

Step 4

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

Ingredients

  • 10g basil
  • Sugar
  • salt and pepper to taste

Step 5

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

Ingredients

  • Nooch
  • Handful rocket leaves (optional)
  • Drizzle extra virgin olive oil
  • Drizzle of balsamic vinegar