Roasted tomato and red pepper pasta
Another weeknight pasta meal for your rotation!
Servings: 5
Ingredients
- 500 g cherry tomatoes 17oz
- 2 large red pepper
- 1 red onion peeled and quartered
- 2 garlic bulbs halved
- 4 tablespoon olive oil
- 1 tablespoon dried oregano
- 100 mL heavy cream ½ cup
- 500 g pasta 17oz
- 125 g burrata 4.5oz
- 50 g parmesan 1.7oz - grated
- fresh basil
- salt + pepper
Instructions
- Preheat the oven to 160 C / 320 F
- In a large oven proof dish, combine the tomatoes, red pepper, onion, garlic, olive oil, dried oregano and very generous amount of salt and pepper. Bake for 50 minutes.
- Remove the red peppers from then pan and place into a bowl. Cover with plastic wrap or a tea towel and leave to steam for a minimum of 10 minutes. Once cool enough to handle, peel the skin off the red peppers and discard of the seeds.
- Add the red peppers and cream to the pan and blend with an immersion blender until well combined. You can also do this step in a blender however, allow the sauce to slightly cool before transferring.
- Bring a large pot of heavily salted water to the boil. Follow the instructions on the back of the pasta packet for al dente pasta and drain your pasta 1 - 2 minutes before the suggested cooking time. Reserve up to ½ - 1 cup of pasta water.
- Stir the pasta through the sauce, slowly incorporating the pasta water until you have a smooth and silky texture.
- Break the burrata ball into pieces and disperse over the pasta. Finish by sprinkling over the parmesan and fresh basil.
