Roasted Tomato Pasta with Olives

Instructions

1. Prepare Oven and Vegetables

   3 min hands-on

   • Preheat oven to 200°C (fan).
   • Peel shallots and garlic.
   • Cut shallots into eighths and leave garlic cloves whole.

2. Assemble for Roasting

   2 min hands-on

   • Place shallots, garlic, and whole tomatoes in a small casserole dish or roasting tin.
   • Drizzle with olive oil, sprinkle with salt, and shake to coat evenly.
   • Cover tightly with a lid or aluminum foil.

3. Roast Vegetables

   40 min waiting

   • Roast in the oven for about 40 minutes.
   • Ensure shallots and garlic are softened and tomatoes release juices.

4. Prepare Pangrattato

   5 min hands-on

   • Finely mince garlic and chop green olives.
   • Blitz bread into coarse breadcrumbs.
   • Combine breadcrumbs, minced garlic, and olive oil, mixing until coated.

5. Toast Pangrattato

   7 min hands-on

   • Heat a large dry frying pan over medium-high heat.
   • Cook olives for 3-4 minutes until they begin to crisp.
   • Add breadcrumbs and toast for another 3-4 minutes until golden brown.

6. Cook Pasta

   3 min hands-on

   • Boil a large pot of salted water.
   • Cook pasta until al dente, about 1 minute less than package instructions.
   • Drain and toss with olive oil to prevent sticking.

7. Blend Sauce

   2 min hands-on

   • Remove one-third of the roasted tomatoes and set aside.
   • Blend remaining tomatoes, shallots, garlic, and juices until smooth or slightly chunky.

8. Combine Pasta and Sauce

   2 min hands-on

   • Return sauce to a large pan over low heat.
   • Stir in cooked pasta and mix until coated.
   • Add balsamic vinegar and season with salt and pepper.

9. Plate and Garnish

   2 min hands-on

   • Divide pasta among serving bowls.
   • Top with reserved roasted tomatoes and sprinkle with pangrattato.
   • Cooking tips:
   • For a silkier sauce, blend the roasted mixture thoroughly and strain it through a fine mesh sieve before combining with the pasta.
   • Be mindful of the salt levels throughout the recipe, as the olives and pangrattato may already contribute enough salinity.
   • If you prefer a more intense umami flavor, consider adding a splash of soy sauce or a pinch of nutritional yeast to the sauce before serving.