Roasted Tomato & Chilli Pasta with Parsely Salad

[Guest guest]

Roasted Tomato & Chilli Pasta with Parsely Salad

 

 

250 g (9 oz) roma tomatoes, halved

250 g (9 oz) cherry tomatoes -OR- vine-ripened

2 garlic cloves

1 long red chilli

100 ml (3 1/3 fl oz) extra virgin olive oil

2 roasted red capsicums (bell peppers)

1/2 tsp smoked paprika (pimenton)

1 tsp sugar

4 tsp red wine vinegar

400 g (14 oz) GF spaghetti

2 cups flat-leaf parsley leaves

50 g (2 oz) shaved vegan parmesan

4 tsp lemon juice

 

 

1. Preheat the oven to 170 C (340 F).

 

2. Spread the tomatoes, garlic and chilli on a baking tray, drizzle

with 1 tablespoon of oil and season with salt and pepper. Roast for 8

minutes, then remove the cherry tomatoes and reserve for garnish.

Roast the remaining tomatoes, garlic and chilli for a further 5 minutes.

 

3. Cool slightly, then peel roma tomatoes and place in a blender with

the garlic and chilli (remove seeds if you don't want the sauce to be

hot). Blend with the capsicum, paprika, sugar and vinegar, then

season. With the motor running, slowly add 8 tsp of oil and blend

until combined and smooth.

 

4. Cook pasta in a largepan of boiling salted water according to

packet instructions, then drain. Warm through the sauce in the same

pan, then return the pasta to the pan and toss to coat well.

 

5. Place the parsley and parmesan in a bowl with the lemon juice and

remaining 8 tsp of oil. Season with salt and pepper and toss gently to

combine.

 

6. Divide the pasta among serving bowls and top with the cherry

tomatoes and some of the parsley salad.

 

 

Serves 4.