Pasta with Roast Tomato and Basil Sauce

Pasta with Roast Tomato and Basil Sauce

Let's take a break from asparagus recipes. Tomatoes (grown under glass) are starting to appear at the green market. This recipe by Nigel Slater combines them with basil and cream into a quick and easy sauce.

Sorry for the misplaced focal plane. That's the kind of thing which happens if you start to fiddle around with manual exposure because full automatic mode is no longer good enough. ;)

Pasta with Roast Tomato and Basil Sauce

Adapted from the kitchen diaries by Nigel Slater


1 pound cherry tomatoes
2 cloves garlic, thinly sliced
olive oil
250 g dried pasta
about 15 basil leaves
2 Tbsp cream
salt and pepper


Preheat the grill to about 200°C and set up the pasta water. Remove the stalks from the tomatoes and place them in a shallow oven-proof dish. Evenly distribute the sliced garlic between the tomatoes* and drizzle with some olive oil. Put the dish under the grill until the tomato skins start to blacken in some places. Start to cook the pasta as per instructions on the package. Transfer the tomatoes to a small saucepan and crush them with a fork. Add the cream and salt and pepper to taste. Remove from heat. Stir in the basil leaves about two minutes before you drain the pasta. Toss the pasta with the sauce and serve.

* The garlic should not sit on top of the tomatoes as it will burn.


Jeanne said...

Hooray for manual exposure! :) And I recently learned that what you refer to as the "grill" is what we refer to here as the "broiler". Either way, this is a perfect classic recipe.

Couscous & Consciousness said...

What a great dish, Andreas - I often make variations of this, but I have never roasted the tomatoes for a pasta dish like this - must try. Hope you're enjoying your Nigel Slater book - I have that one on my wish list.

I've only just discovered the joys of taking my camera off auto too, and am enjoying experimenting a little.

Sue :-)

Elle said...

Simple but excellent dish.Tried roasting tomatoes for pasta sauce last year and it sure makes for an intensly flavored sauce. I like the photo BTW.