Monday, 30 June 2014

Roasted Tomatoes Pasta

 This pasta is quick and delicious.
You don't need much. Only few things and lots of love.

Roasted Tomato pasta with basil 

Bunch of fresh cherry (or any you like) tomatoes 
fusilli pasta 
olive oil 
can of Italian cherry tomatoes 
fresh red chilli 
dry basil 
sun dried tomatoes
salt/freshly ground black pepper

Cut the fresh tomatoes into small pieces. Spread them on a roasting tray. Drizzle with olive oil pepper and dry basil. Bake on a low heat (130/140 degrees) for about 30/40 minutes.
 Just before the tomatoes are done you can start cooking the pasta according to the pack instructions until al dente.
Meanwhile in food blender chop half of the chilli and 2 cloves of garlic. Add the tomatoes from the can, sun dried tomatoes and tablespoon of dry basil. Add some pepper. Blend until smooth.

Heat up the paste in a pan for couple of minutes. Add salt or any other seasoning  you like.
Drain the pasta and mix up with the tomato paste. Add the roasted tomatoes and sprinkle with cheese vegan yeast flakes.