Pasta with roasted tomato sauce recipe

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  • Serves 4
  • 15 mins to prepare and 45 mins to cook
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Customer recipe by alison
Added 35 months ago

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.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 500g finest fusilli
  • 1kg organic vine tomatoes
  • 10 cloves garlic
  • 1 sprig rosemary
  • 1 tablespoon extra-virgin olive oil
  • 100g finest reggiano parmigiano parmesan
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