Blistered cherry tomato and basil farfalle pasta
Here's a quick and easy recipe for flavourful stir through cherry tomato and basil farfalle pasta. Get this delicious meal on the table in 30 minutes.
Ingredients:- 2 small punnets cherry or grape tomatoes
- 1 packet farfalle pasta (approx 500g)
- 2 tbsp salt (for pasta water)
Basil and garlic oil
- 4 tbsp extra virgin olive oil
- 4 tbsp parmesan cheese
- 2 tbsp pine nuts
- 2 cloves garlic
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup basil leaves (loosely packed)
- 2 tbsp capers
Preheat oven grill / broiler to 200C / 390F.
Place whole grape tomatoes on a baking tray. Douse in olive oil and season with salt and pepper. Place tray of tomatoes in the oven and grill for 25 minutes until sunken and blistered but not blackened.
Blend basil and garlic oil ingredients briefly to combine. Leave ingredients a little chunky.
Prepare pasta as directed on the package then drain, leaving a few tablespoons of salty pasta water in the bottom of the pot.
Toss the cooked pasta and residual pasta water with the basil and garlic oil. Serve farfalle topped with blistered tomatoes, all of the pan juices and extra parmesan cheese.
