Name: Tagliatelle with roasted tomato sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 500 g pasta tagliatelle; 500 g mozzarella cheese bocconcini; fresh basil; olive oil parmesan infused; 1 kg baby tomatoes; 2 Tbs fresh chillies 573; 1 red onion wedges; 6 cloves garlic cloves; 2 tsp dried oregano; salt and freshly ground black pepper; 1 handful fresh basil; 2 Tbs vinegar red wine; 3 Tbs olive oil extra virgin

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Ingredients (13)

500 g	pasta — tagliatelle
500 g	mozzarella cheese — bocconcini
	fresh basil
	olive oil — parmesan infused

Sauce:

1 kg	baby tomatoes
2 Tbs	fresh chillies — 573
1	red onion — wedges
6 cloves	garlic — cloves
2 tsp	dried oregano
	salt and freshly ground black pepper
1 handful	fresh basil
2 Tbs	vinegar — red wine
3 Tbs	olive oil — extra virgin

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Method:

Preheat the oven to 200°C.

Place the tomatoes, onion, garlic cloves and herbs onto a large greased baking tray. Season and toss in olive oil. Roast for 45 minutes until blistered and softened.

Bring a large pot of salted water to the boil.

Place the roasted tomatoes etc including the cooking juices into a food processor. Add the basil and red wine vinegar and blitz until smooth, now add olive oil and blend until well combined. Season to taste.

Boil the fresh pasta for just a few minutes, drain and reserve some pasta water. Place pasta back into the empty pot and add as much sauce as you like together with a splash of pasta water to just mesh everything together nicely.

If you have any sauce left over, bottle it in a sterilised jar, or use in another dish.

Gently toss mozzarella and fresh basil leaves into the pasta.
Season once more.
Serve immediately drizzled with Parmesan infused oil.

Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.