Slow roasted tomato pasta
| Serves: | 4 |
| Cooking Time: | 1h |
| Prep Time: | 20m |
Ingredients
- 300 g Nava tomatoes, halved
- 350 g exotic tomatoes, halved
- 300 g Piccolini tomatoes, halved
- 1 tbsp caster sugar
- 3 tsp dried oregano
- 2 garlic cloves, finely grated
- 2 tsp smoked chilli flakes
- salt and freshly ground pepper
- 400 g Woolworths pork rashers, cut into cubes
- 3 tbsp extra virgin olive oil
- 10 basil leaves, torn
- 200 g mozzarella, cut into cubes
- 500 g Woolworths Farfalloni pasta, cooked as per intructions
- 1 lemon, juiced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- To a large mixing bowl add the tomatoes, caster sugar, salt and freshly ground black pepper along with the garlic, oregano, chilli flakes and extra virgin olive oil. Toss together before arranging all the tomatoes cut side facing up on a baking tray.
- Place in an oven preheated to 150C. Allow the tomatoes to slowly cook as the intensify in flavour. The tomatoes should be shrivelled but they should not char at all. Let them cook for about an hour.
- Once the tomatoes are cooked they can be stored in a jar with some extra virgin olive oil to coat.
- Place the pork rashers in a cold pan without any oil. Place the pan over a medium heat rendering out the oil as the rashers cook. Cook for 5 minutes before turning over ensuring the brown and cook.
- Roughly cube the rashers and add to a serving dish with the tomatoes that have been roughly chopped. Add the basil, mozzarella and season with salt and black pepper. Add the cooked pasta and toss through before serving with an extra drizzling of extra virgin olive oil and the lemon juice.
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