Recipe: Roast tomato and basil fusilli

By ANNIE BELL FOR MAILONLINE

Updated:


A lovely simple but 激しい sauce. This is just as good when 冷静な／正味のd, if it’s a hot day and you want to make it in 前進する. In this 事例／患者 you may like to 霧雨 over a little more oil before eating

tomato fusilli


SERVES 4

  • 900g mixed cherry and baby plum tomatoes
  • 6 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • sea salt and 黒人／ボイコット pepper
  • 300g fusilli pasta
  • a few small basil leaves
  • freshly grated parmesan to serve
  1. Preheat the oven to 250C/230C fan/gas 10 or to its highest 気温. Arrange the tomatoes in a large roasting tray so they fit snugly in a 選び出す／独身 層, 霧雨 over half the olive oil, the balsamic vinegar and season with salt and pepper. Roast for 10 minutes, by which time the tomatoes will be soft and most of the 肌s have burst. Pass half the tomatoes through a mouli-l?gumes or a sieve 支援する into the roasting pan, 霧雨 over the remaining oil and gently blend with the roasting juices.
  2. At the same time bring a large pan of salted water to the boil, 追加する the fusilli, give it a 動かす and cook until just tender, then drain into a colander. Tip it into the roasting tray, and gently mix into the tomatoes and juices. Serve with a few flakes of sea salt and basil leaves scattered over, …を伴ってd with parmesan.?

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