One-pan tomato sauce pasta

Low and slow is the name of the game to get sweet, juicy tomatoes that burst with flavour when you bite into them.

More than 1 hour

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 2.5kg ripe salad tomatoes, quartered 
  • Salt and milled pepper
  • ¼ cup (60ml) olive oil 
  • ¼ cup (60ml) balsamic vinegar
  • 3 Tbsp (45ml) brown or white sugar
  • 5 cloves garlic, sliced 
  • ½ punnet (10g) fresh thyme or origanum, leaves picked
For serving:
  • 1 packet (500g) PnP tagliatelle nests 
  • A few parmesan shavings
  • Handful fresh basil leaves

Method:

  1. Preheat oven to 160°C.
  2. Arrange tomatoes in a single layer on two baking trays (take care not to overcrowd the trays).
  3. Season, drizzle with oil and balsamic vinegar.
  4. Sprinkle with sugar, add garlic and herbs. 
  5. Roast for 50-70 minutes or until tomatoes have gone soft and slightly caramelised.
  6. Meanwhile, cook pasta according to packet instructions. 
  7. Toss tomatoes and pan juices with pasta. 
  8. Garnish with parmesan shavings and basil just before serving.

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Hot Cross Bun Tiramisu

To create this hot cross bun-inspired pattern, simply cut long strips of baking paper (about 1.5cm thick), arrange in a criss-cross pattern and dust generously with cocoa powder.

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.