roasted tomato pasta joe wicks roasted cherry tomato & pesto pasta

Wah, you know or not? Sometimes after a long day at work, all you want is something comforting but don’t want to spend three hours in the kitchen like it’s some big wedding feast. Aiyoh, who has the energy for that? But let me tell you, this roasted tomato pasta is the real deal. It’s so simple, even your lazy cousin also can make it! Instead of using those canned sauces that are full of sugar and preservative, we use fresh tomatoes. When you roast them in the oven, the sweetness comes out until it’s so syok! It makes the whole house smell like a fancy Italian restaurant, but for a fraction of the price. Don't say I never share good things with you, ah! You must try these two ways to make it, confirm you will love it.

Roasted Tomato Pasta Recipe - The Black Peppercorn

This first one is for those days when you want something that tastes deep and rich. You see the tomatoes charring a bit in the oven? That’s where the magic is! Don't be scared of the black bits, that is the "wok hei" of the oven world, okay? It gives the sauce a smoky flavor that goes so well with a big bowl of spaghetti. If you have some extra basil in your garden—or if your neighbor's garden has some (I didn't say anything, ah!)—just throw it in at the end. It makes the dish look so "atas" like those expensive cafes in the city.

Ingredients You Need:

• 2 lbs of fresh tomatoes (cherry tomatoes or Roma also can, just make sure they are red and juicy!)
• 4-5 cloves of garlic (don't be stingy, garlic is good for your health!)
• 1/4 cup of good quality olive oil
• 1 teaspoon of salt (adjust to your taste, don't put too much later your blood pressure go up!)
• 1/2 teaspoon of black pepper
• 500g of your favorite pasta (Spaghetti or Penne works best)
• A handful of fresh basil leaves
• Optional: Grated parmesan cheese (if you want to feel extra fancy)

How to Cook:

1. First, preheat your oven to 400°F (200°C). Wash your tomatoes properly, ah!
2. Cut the tomatoes into halves or quarters and throw them onto a big baking tray. Squash the garlic cloves and tuck them in between the tomatoes.
3. Drizzle all that olive oil over the top. Sprinkle the salt and pepper. Use your hands to mix it—it’s the best way, just make sure you wash your hands first!
4. Roast them in the oven for about 30 to 40 minutes. You want to see the skin wrinkling and some dark spots. That is the flavor, don't go throw it away!
5. While the tomatoes are "tanning" in the oven, boil a big pot of water with plenty of salt. Cook your pasta until it is "al dente"—that means it still has a bit of bite, don't cook until it's soggy like porridge, please!
6. Once the tomatoes are done, take the tray out. Use a fork to mash some of the tomatoes right there on the tray to make a thick sauce.
7. Toss the cooked pasta directly into the tray or a big bowl with the tomatoes and all that delicious oil. Throw in the basil and cheese, give it a good stir, and serve hot!

Roasted Tomato Pasta (Easy Recipe) | Hello Little Home

Now, if you are really rushing and the kids are screaming because they are hungry, this version is even faster but still tastes like a million bucks. It’s light, it’s fresh, and it’s very healthy. You don't need a lot of ingredients, just the basics you already have in your pantry. I like this one because it’s very "clean" eating. After eating so much oily char kway teow or heavy curry, this one feels very refreshing for the stomach. Even my picky auntie also said this one is "not bad," which is a huge compliment, you know!

Ingredients You Need:

• 1 pint of cherry tomatoes (the small sweet ones are the best!)
• 3 tablespoons of olive oil
• 2 cloves of garlic, minced very finely
• 1/2 teaspoon of dried oregano or Italian seasoning
• Red pepper flakes (if you like a bit of a "kick," add more!)
• 8 ounces of pasta (enough for two people, or one very hungry person)
• Fresh parsley for garnishing
• Lemon juice (just a squeeze to make the flavor "pop")

How to Cook:

1. Start your oven at 425°F (220°C). We want it hot so the tomatoes burst quickly!
2. Put your cherry tomatoes in a baking dish. Pour the olive oil, minced garlic, oregano, and those chili flakes over them. Give it a quick shake-shake so everything is coated nicely.
3. Put them in the oven for about 20 minutes. You will hear them popping like tiny little popcorns! When they look juicy and soft, they are ready.
4. While waiting, cook your pasta. Remember, save a little bit of that starchy pasta water before you drain it. This is the secret "gold" that makes the sauce stick to the noodles!
5. When the tomatoes are ready, pour them—oil and all—into your pasta. If it looks a bit dry, add that pasta water I told you to save.
6. Squeeze a bit of lemon over it and sprinkle the parsley. Aiyoh, so fragrant! Eat it while it's hot, and don't forget to tell your family how much hard work you did (even if it was so easy)!

If you are searching about Roasted tomato-and-pepper pasta | Woolworths TASTE you've came to the right web. We have 35 Pictures about Roasted tomato-and-pepper pasta | Woolworths TASTE like Roasted Tomato Pasta Recipe - The Black Peppercorn, Roasted Tomato Pasta Recipe - The Black Peppercorn and also Roasted Tomato Pasta Recipe - The Black Peppercorn. Here it is:

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Creamy roasted tomato pasta. Roasted tomato pasta. Slow-roasted tomato pasta