Heirloom Tomato Pasta Bake

Heirloom Tomato Pasta Bake
 
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This recipe was uploaded
by Despina33

 
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Ingredients

Ingredients
Method
 
  • Heirloom Tomato Pasta Bake
  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • 6 x basil leaves
  • 1 tsp freshly ground black pepper
  • 3 cups chopped yellow or orange tomatoes
  • 1/8 tsp dried oregano
  • salt
  • 1 x 500 gram bag rigatoni
  • 1/2 cup grated Parmesan
  • 1/4 cup black olives, finely chopped
  • -1 x heirloom tomatoes cut into wedges
  • 1 cup fresh ricotta cheese
  • good quality extra virgin olive oil for drizzling
  • -2 x fresh basil leaves, torn
In a large wide sided pan, heat olive oil over medium heat. Add garlic and cook until lightly golden, 2-3 minutes. Add basil and pepper, and let basil fry lightly in oil, about 1 minute.
Add tomatoes, and allow to cook down, 10-15 minutes, or until tomatoes start to break down. The oil and tomato juice will emulsify to make a sauce.
Crush tomatoes slightly, and season with salt. Remove from heat.
Meanwhile, cook pasta in a large pot of salted water, according to package directions. Remove from water when slightly undercooked, as the pasta will continue to cook when baked.
Add drained pasta to tomato sauce, stirring to combine. Add Parmesan cheese and half of the olives. Stir to combine. Transfer pasta mixture to a 9x13 casserole dish.
Alternate heirloom tomato wedges and dollops of ricotta evenly on pasta. Sprinkle with remaining black olives. Drizzle with extra virgin olive oil.
Bake for 20-30 minutes or until golden and crusty on top. Remove from oven and sprinkle with fresh basil.

http://www.jamieoliver.com/bloggers/viewtopic.php?id=52431

Heirloom Tomato Pasta Bake

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This recipe was uploaded by Despina33

 
 
Hearty delicious baked pasta puts the texture and aroma of vine-ripened tomatoes front center

Method


In a large wide sided pan, heat olive oil over medium heat. Add garlic and cook until lightly golden, 2-3 minutes. Add basil and pepper, and let basil fry lightly in oil, about 1 minute.
Add tomatoes, and allow to cook down, 10-15 minutes, or until tomatoes start to break down. The oil and tomato juice will emulsify to make a sauce.
Crush tomatoes slightly, and season with salt. Remove from heat.
Meanwhile, cook pasta in a large pot of salted water, according to package directions. Remove from water when slightly undercooked, as the pasta will continue to cook when baked.
Add drained pasta to tomato sauce, stirring to combine. Add Parmesan cheese and half of the olives. Stir to combine. Transfer pasta mixture to a 9x13 casserole dish.
Alternate heirloom tomato wedges and dollops of ricotta evenly on pasta. Sprinkle with remaining black olives. Drizzle with extra virgin olive oil.
Bake for 20-30 minutes or until golden and crusty on top. Remove from oven and sprinkle with fresh basil.

http://www.jamieoliver.com/bloggers/viewtopic.php?id=52431
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