|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|
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.
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