Summer pasta

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 10
Servings 4
Time 10 minutes

Ingredients

  • 300
    g
    baby Rosa tomatoes
  • 15
    ml
    olive oil
  • 10
    ml
    dried chilli
  • 250
    ml
    sun-dried tomatoes in oil and vinegar
  • 500
    g
    fettuccini, cooked
  • 250
    ml
    black olives, pitted and squashed
  • salt and freshly ground black pepper
  • extra virgin olive oil, to drizzle
  • 200
    g
    rocket
  • Parmesan cheese, grated, to sprinkle over
 

Method

about 30 minutes
 
Preheat the oven to 200 °C.
Place the tomatoes on a baking sheet, drizzle the first quantity of oil over and sprinkle the chilli over the tomatoes.
Roast for 20 to 30 minutes.
Toss the roasted tomatoes with the sun-dried ones and the pasta.
Add the olives, season with salt and pepper, drizzle with extra oil and add the rocket.
Serve warm or at room temperature with freshly grated Parmesan.
 

Read more on: roast
 

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