Roast tomato fusilli

Name: Roast tomato fusilli
Yield: 4 servings
Cuisine: Boil
Ingredients: fresh chillies 573; 12.00 Roma tomatoes; 15.00 ml sugar; 6.00 garlic cloves, crushed; fresh basil or oregano; salt and freshly ground black pepper to taste; 500.00 g pasta fusilli; 12.00 black olives; parmesan cheese grated

4 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

	fresh chillies — 573
12.00	Roma tomatoes
15.00 ml	sugar
6.00	garlic — cloves, crushed
	fresh basil — or oregano
	salt and freshly ground black pepper — to taste
500.00 g	pasta — fusilli
12.00	black olives
	parmesan cheese — grated

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Method:

Lightly oil a baking sheet. Preheat oven to 200 ºC. Halve tomatoes lengthways.
Top each half with equal quantities of sugar, garlic, herbs and seasoning. Bake until soft and slightly shrivelled, about 10 minutes. Place baking sheet near element and grill until slightly blackened.
Meanwhile, cook pasta according to packet instructions, adding crushed stock cubes of your choice to water for extra flavour. When cooked, drain and toss with olives and tomatoes.
Season, drizzle with a little extra olive oil and serve with grated Parmesan cheese.
TOTAL KILOJOULE COUNT: 10 335 kJ (2 470 Cal). A portion: 2 585 kJ (620 Cal).