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Pasta with three tomato sauce

In 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 pasta with three tomato sauce 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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 200 g pasta of your choice gluten-free, if needed

Method
 

  1. Cut the tomatoes in half, the onion into wedges. Smash the garlic lightly.
  2. 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.
  3. Cook the pasta according to the packet’s instruction.
  4. Heat a griddle pan or you BBQ, brush the cherry tomatoes with oil, then grill them until they have just softened.
  5. 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.
  6. Drain the pasta and mix with the tomato sauce, then fold in the grilled cherry tomatoes.
  7. Shred the sundried tomatoes into small pieces, then add to the pasta.
  8. Finally, fold in the rocket leaves and serve with freshly ground pepper, garnished with some basil leaves. For a vegetarian version, add grated Parmesan.