Conchiglie pasta with tomato
Ingredients
- 2 punnets woolworths speciality tomatoes
- 300 g baby marrow, cut into diaganol pieces
- 2 red onion
- 4 Garlic cloves
- 1 rosemary sprig
- 1 thyme sprig
- 1 tsp smoked chili flakes
- 4 tbsp olive oil
- 5 tbsp woolworths olive pasta sauce
- 50 g pecorino cheese, freshly grated plus extra for garnish
- salt and pepper to taste
- 500 g Woolworths Conchiglie Pasta, cooked as per the instructions
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Halve some of the tomatoes while leaving the rest whole. Cut the onions into thin wedge like slices and add to a mixing bowl along withmarrow, tomatoes, garlic, rosemary, thyme, chilli flakes add the olive oil and toss to coat.
- Season with salt and freshly ground black pepper before placing in the oven to roast for 35 -40 minutes at 180 until cooked and slightly charred. While still hot toss the olive pasta sauce through the roasted vegetables. Add the grated pecorino and stir through.
- Toss with the cooked conchiglie and serve with an extra shaving of pecorino
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