Indulge in the vibrant flavours of summer with our exquisite Tomato & Basil Pasta enhanced by the savoury essence of olives and the rich sweetness of roasted vine tomatoes.
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
0 servings