When I first tried Tesco Finest Fusilli Lunghi I served it with a bolognnaise sauce. However, it is such a delicious tasting pasta it does not actually need a meaty sauce. I love to make this roasted tomato sauce, and sometimes add additional vegetables such as peppers or aubergine if I have them.
Put the vine tomatoes on a baking try with the peeled garlic cloves and rosemary, drizzle with olive oil and season with sea salt and freshly ground black pepper. Roast at 180 C for 25 mins
Remove the tomatoes from the oven and blitz them in a food processor.
Cook the pasta in plently of boiling salted water
Drain the pasta (retaining a bit of the cooking water) and add the blitzed tomato puree. Add some of the cooking water to make the desirable consistency sauce.
Serve the pasta and sauce on a bed of wild rocket leaves and a generous amount of parmesan shavings.
I use a potato peeler to get shavings of parmesan cheese. I find it retains its flavour better than when it is grated.
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