Serves 4 Prep time: 5 minutes Cooking time: 1 hour
400g wholewheat pasta of your choice, either dried or fresh
For the tomato sauce: 600g (family pack) ripe medium plum tomatoes, halved
2 red peppers, deseeded and quartered
3 garlic cloves, crushed
1½ tbsp tomato purée
1½ tbsp olive oil
Handful fresh basil leaves, torn
50g mozzarella balls, either torn into chunks or grated
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Method:
- Start by roasting the tomatoes:
- Turn the oven to 190°C /Fan 170°C / Gas Mark 5.
- Spread the tomatoes and peppers out, cut side-up in a large roasting tin. Sprinkle with garlic, freshly ground black pepper and dot with tomato purée. Drizzle with the olive oil and roast for about 1 hour.
- When your tomatoes are nearly done, cook your pasta! Bring a pan of boiling unsalted water to the boil and cook your pasta according to packet instructions. Once cooked, drain.
- When softened, remove the tomatoes from the oven and scatter with the basil leaves. Either crush the tomatoes and peppers with a fork to form a sauce or for a super-smooth sauce, blend with a stick blender or in a food processor. Add a splash of cold water if the sauce is too thick.
- Mix the tomato sauce with the pasta and serve, topping with the mozzarella.
Suggestions: To save time, you can roast the tomatoes the night before, in a hot oven whilst you’re cooking something else. Double the amount and also use as a base for Pizza, Meatballs and Spaghetti Bolognese! |