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Cherry tomato and chilli pasta
- Published: 30 Apr 08
- Updated: 18 Mar 24
This rustic, vegetarian pasta dish is so easy to prepare. It’s also the perfect recipe to make in bulk and freeze.
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Ingredients
- 1kg ripe whole cherry tomatoes
- 2 chillies, deseeded and chopped
- 4 garlic cloves, roughly chopped
- 2 tsp caster sugar
- 2 fresh oregano sprigs
- 2 tsp caster sugar
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tbsp rinsed capers
- 3 tbsp black olives, stoned and roughly chopped
- A handful chopped fresh flatleaf parsley
- 350g penne
Method
- Preheat the oven to 190°C/fan170°C/gas 5. To make the sauce spread out the cherry tomatoes in a roasting tin and scatter with garlic, chillies, fresh oregano, sugar, salt, pepper and olive oil. Roast for 45 minutes, until soft and slightly charred in places.
- Drizzle over 1 tablespoon red wine vinegar, then allow to cool slightly.
- Mash the tomatoes roughly with a fork to form a rustic sauce. Stir in rinsed capers, black olives and the flatleaf parsley.
- Meanwhile, cook the penne in boiling salted water, according to pack instructions, then drain, but reserve a couple of spoonfuls of cooking water.
- Return the pasta and reserved cooking water to the pan, add the sauce and toss together. Serve in warmed bowls.
- Recipe from May 2008 Issue
delicious. tips
To freeze: Freeze the sauce for up to 3 months. Defrost in the fridge overnight before reheating until piping hot in a saucepan.
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