Roast tomato fusilli

Recipe from: 7/28/1993 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • olive oil
  • 12
    baby roma or cherry tomatoes
  • 15
  • 6
    cloves garlic, crushed
  • fresh basil or origanum leaves
  • salt and milled black pepper to taste
  • 500
    fusilli or noodles
  • 12
    black olives
  • grated Parmesan cheese


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).

Read more on: roast  |  grill


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