Tuesday, 30 June 2009

Roasted Tomato and Basil Pasta

As you can see I am still coming up with ways to use the crop of basil I have in my back garden and well, the tomatoes just seem to creep in there everytime. This dish was soooo simple. The tomatoes just sit in the oven for hours until you're ready. I served cheese straws alongside (recipe to follow another day) but obviously you don't have to and any a nice crusty piece of bread will be just lovely.

Roasted Tomato and Basil Pasta
serves 2

1 punnet cherry plum tomatoes
pinch caster sugar
1 tblsp sea salt
1 tsp dried thyme
2 large bunches basil (a whole supermarket pot)
1 clove garlic, peeled
2 tblsp creme fraiche
2 tblsp grated parmesan (plus more for serving)
Olive oil (or garlic oil works well)
150g fusilli
Optional: 150-200g cooked chicken

1. Pre-heat oven to 100C

2. Cut the cherry tomatoes in half and place on a baking tray cut side up. Drizzle with 1 tblsp olive oil (I used garlic oil here but you don't have to) and scatter over the sea salt, dried thyme and sugar. Place in oven and leave for about 4 hours until they have wilted. Leave until needed on the baking tray with any juice.

3. Put half of the basil in a food processor with a lug of olive oil (again I used garlic oil), the garlic clove and the 2 tblsp parmesan. Process to a paste and set aside.

4. About 20 mins before serving put your pasta on to boil. Pick the leaves from the rest of your basil.

5. Put your basil paste in a frying pan over a low heat. Add the chicken, if using, and the creme fraiche. Stir to combine and check seasoning. Add a splash of the pasta's cooking water and then drain the pasta. Toss the pasta in the sauce then stir through the remaing basil leaves.

6. Serve with freshly grated parmesan.
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  1. I like your spot and your recipes look delicious! I'm going to try this one with my rice noodles. Don't you just love the miles from nowhere part? Hehe? It's a giddy pleasure of mine, I'm kind of an outdoory gal! :) Lol.
    Jessie at Blog Schmog (fellow PW reader)

  2. This sounds seriously delicious. Now if I could just convince my husband to make it for me.