Vegan Recipes

Basil and Tomato Pasta

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