Roasted Tomato Arrabbiata
INGREDIENTS
- 400g penne
- 700g ripe tomatoes, halved
- 6 garlic cloves
- 2 small red chillies
- 1 tsp dried oregano
- 4 tbsp olive oil
- Sea salt
- Fresh parsley
NUTRITION
Per serving
470
Calories
13g
Protein
76g
Carbs
12g
Fats
METHOD
1
Roast hard
Lay tomatoes cut-side up on a tray with garlic, chillies, oregano, oil and salt. Roast at 220C for thirty minutes until charred.
2
Crush
Press the tomatoes through a sieve or just mash with a fork — keep some texture.
3
Boil the penne
Cook penne in well-salted water until al dente. Save half a mug of cooking water.
4
Toss
Combine pasta with the warm sauce in a wide pan over the heat for one minute. Finish with parsley.
VEG.ARMY TIP
Roast on the highest oven shelf — the closer to the heat, the more caramelisation.
