Name: Roasted tomato, basil and chilli pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 tins tomatoes; 1 punnet mushrooms halve a few and leave the rest whole; 2 handfuls fresh basil; 1/3 cup olive oil; 4 garlic cloves finely chopped; 1 tbsp fresh green chillies finely chopped; 3/4 cup stock chicken or vegetable; 2 tbsp tomato paste; 1/2 tsp dried oregano; 1 tbsp brown sugar; salt and black pepper to taste; 1 packet linguine cooked and drained; 80-100 g buffalo mozzarella

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Ingredients (13)

2 tins	tomatoes
1 punnet	mushrooms — halve a few and leave the rest whole
2 handfuls	fresh basil
1/3 cup	olive oil
4	garlic cloves — finely chopped
1 tbsp	fresh green chillies — finely chopped
3/4 cup	stock — chicken or vegetable
2 tbsp	tomato paste
1/2 tsp	dried oregano
1 tbsp	brown sugar
	salt and black pepper — to taste
1 packet	linguine — cooked and drained
80-100 g	buffalo mozzarella

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Method:

Preheat your oven to 230C and grease a roasting dish with olive oil.

Add the tomatoes to the roasting dish, toss in a handful of basil leave and the mushrooms.

Add the chilli, garlic, oregano, salt and pepper to the olive oil, mix and spoon over the tomatoes and mushrooms, focusing on coating the mushrooms. Pop into the oven for 20 minutes.

Lower the temperature to 160C, mix the tomato paste with the stock then spoon over the roasted tomato, basil and mushrooms. Finally sprinkle with the sugar and pop into the oven for another 10 minutes.

Remove from the oven break the mozzarella and add it to the tomato along with the remaining basil, then add the cooked pasta and toss all together until the pasta is well coated. Garnish with some dry chilli and basil and serve immediately.

Reprinted with permission from Sadie’s Bubble of Yum, follow along on Instagram for more.