Basil and Tomato Pasta
650g fresh farfalle (or 350g dried)
450g halved tomatoes
1 Tbsp sun-dried tomato puree
12 fresh basil leaves, plus extra to garnish
2 unpeeled cloves garlic
Salt and pepper
1 Tbsp olive oil, plus extra for drizzling
- Place the oil, garlic, rosemary and tomatoes, skin side up, in a shallow roasting tin. Drizzle with a little oil, and cook under a preheated grill for 20 minutes or until the tomato skins are becoming slightly charred
- Peel the skin from tomatoes, chop roughly flesh and place in a pan.
- Squeeze the pulp from the garlic cloves and mix with the tomato flesh and sun-dried tomato puree.
- Roughly tear the basil leaves and add to the sauce. Season with salt and pepper.
- Cook pasta.
- Gently heat the tomato and basil sauce until it's heated through.
- Transfer farfalle to serving plates and serve at once with the basil and tomato sauce.
