Ingredients
Directions
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Heat your oven to 160C, place the vine tomatoes on a baking tray and brush with olive oil, sprinkle with half the basil leaves, dried oregano, salt and pepper.
Roast for 20-30 minutes, until the tomatoes are collapsing and slightly charred.
Warm the tomato and basil sauce in a pan and combine with the pasta.
Mix in olives, chopped cherry tomatoes and top with parmesan and fresh basil.
Enjoy with Hugh Hamilton Wines ‘The Mongrel’ Sangiovese
Ingredients
Directions
Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Heat your oven to 160C, place the vine tomatoes on a baking tray and brush with olive oil, sprinkle with half the basil leaves, dried oregano, salt and pepper.
Roast for 20-30 minutes, until the tomatoes are collapsing and slightly charred.
Warm the tomato and basil sauce in a pan and combine with the pasta.
Mix in olives, chopped cherry tomatoes and top with parmesan and fresh basil.
Enjoy with Hugh Hamilton Wines ‘The Mongrel’ Sangiovese
Notes
Suggested wine pairing
