Basil and Tomato Pasta
Basil is one of the more common herbs used in Italian cuisine. It is rich in vitamin A, vitamin C, calcium, and phosphorus; and it is thought to have significant health effects, particularly for strong eyesight and healthy skin and hair, and in improving the health of the cardiovascular system.
Roasting the tomatoes gives a sweeter, smoother flavour to the sauce. Italian plum or flava tomatoes are ideal.
650g fresh farfalle (or 350g dried)
450g halved tomatoes
1 Tbsp sun-dried tomato puree
12 fresh basil leaves, plus extra to garnish
2 unpeeled cloves garlic
Salt and pepper
1 Tbsp olive oil, plus extra for drizzling
- Place the oil, garlic, rosemary and tomatoes, skin side up, in a shallow roasting tin. Drizzle with a little oil, and cook under a preheated grill for 20 minutes or until the tomato skins are becoming slightly charred
- Peel the skin from tomatoes, chop roughly flesh and place in a pan.
- Squeeze the pulp from the garlic cloves and mix with the tomato flesh and sun-dried tomato puree.
- Roughly tear the basil leaves and add to the sauce. Season with salt and pepper.
- Cook pasta.
- Gently heat the tomato and basil sauce until it's heated through.
- Transfer farfalle to serving plates and serve at once with the basil and tomato sauce.
Serves 4 people
Recipe supplied by Katrina Jordaan, Cape Town, South Africa
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