Pasta al Pomodoro | Recipe | Natalie Penny

Name: Pasta al Pomodoro | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 160°C/fan 140°C/Gas 3.; Cut the tomatoes in half, and place on a baking tray. Add the garlic cloves, drizzle over the olive oil, and season well with salt and pepper.; Meanwhile, make your pine-nut crumb by adding the pine nuts, breadcrumbs, parsley and olive oil to a bowl. Season with salt and pepper, stir together, and set aside.; Remove the tomatoes from the oven, squeeze the skins from the garlic cloves, and squish their flesh with the back of a fork.; When the pasta is ready, reserve about ½ cup of the cooking water before draining it. Return the pasta to the pan, add the tomatoes and all the pan juices, and stir to combine.; Fold through the fresh basil and serve immediately, topped with some extra basil leaves, a sprinkling of pine-nut crumb, and some vegan Parmesan.

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This dish is so simple, and so delicious. When tomatoes aren't quite at their best, slow-roasting them brings out their natural sweetness – and folded…

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Ingredients

Ingredients
Instructions
Preheat the oven to 160°C/fan 140°C/Gas 3.
Cut the tomatoes in half, and place on a baking tray. Add the garlic cloves, drizzle over the olive oil, and season well with salt and pepper.
Meanwhile, make your pine-nut crumb by adding the pine nuts, breadcrumbs, parsley and olive oil to a bowl. Season with salt and pepper, stir together, and set aside.
Remove the tomatoes from the oven, squeeze the skins from the garlic cloves, and squish their flesh with the back of a fork.
When the pasta is ready, reserve about ½ cup of the cooking water before draining it. Return the pasta to the pan, add the tomatoes and all the pan juices, and stir to combine.
Fold through the fresh basil and serve immediately, topped with some extra basil leaves, a sprinkling of pine-nut crumb, and some vegan Parmesan.