Name: Pasta with three tomato sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 4 ripe tomatoes; 1 onion; 2 cloves of garlic; 1 tsp dried marjoram; Chili pepper flakes (optional); 1 Tbsp olive oil; 1 Tbsp balsamic vinegar; 1 handful cherry tomatoes; 6 sundried tomatoes, from jar; 2 Tbsp chopped basil; 1 handful wild rocket; Salt & pepper; 200g pasta of your choice (gluten-free, if needed)

Pasta with three tomato sauce

8 Sep 2021

by Wholeness

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

At late Summer and early Autumn tomatoes are very ripe and cheap at farmers’ markets So it’s worth buying a lot in order to make tomato sauce, most of which can be frozen or jarred for the winter. This dish is made with pre-cooked tomato sauce, so it take 10 minutes, but you can cook it from scratch or use tinned/jarred tomato sauce. Serve it with a crispy green salad.

Ingredients

4 ripe tomatoes
1 onion
2 cloves of garlic
1 tsp dried marjoram
Chili pepper flakes (optional)
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 handful cherry tomatoes
6 sundried tomatoes, from jar
2 Tbsp chopped basil
1 handful wild rocket
Salt & pepper
200g pasta of your choice (gluten-free, if needed)

Instructions

Cut the tomatoes in half, the onion into wedges. Smash the garlic lightly.
Put them in a roasting tray, drizzle with oil, scatter the marjoram and chilli (if used) over them, then drizzle with oil and balsamic vinegar. Season to taste. Roast in the oven, at about 180°C for 20-25 minutes.
Cook the pasta according to the packet’s instruction.
Heat a griddle pan or you BBQ, brush the cherry tomatoes with oil, then grill them until they have just softened.
Take the roasted tomatoes out of the oven, discard the skins of the onion and garlic and put everything in a small blender. Add the fresh basil leaves and whiz until you get a textured sauce.
Drain the pasta and mix with the tomato sauce, then fold in the grilled cherry tomatoes.
Shred the sundried tomatoes into small pieces, then add to the pasta.
Finally, fold in the rocket leaves and serve with freshly ground pepper, garnished with some basil leaves. For a vegetarian version, add grated Parmesan.