Hi, this recipe is from the Guardian's magazine 'Feast', issue 187, Sat 14th Aug 2021, page 3, by Yotam Ottolenghi. Alternatively, access the original recipe online here.
This was a super easy and rewarding dish to make. I was maybe in the kitchen, cooking, for 20-30mins, the rest of the time, I was doing homework and watching TV. So, if you are really busy this is a great option. If you enjoy a variety of colours in your meal, wilt in some spinach before dishing up and scatter in some olives, additionally use red, yellow and orange tomatoes, not just red and you will have a lovely and vibrant dish. Also, the one chilli (deseeded) added no noticeable kick at all, so if you prefer spicy food then add the seeds and/or an extra chilli to the dish, honestly it will be fine. To serve, I had mine plain but other members of my family added some cheese and cured meat, to theirs. I think that if you had some leftover roast chicken then definitely stir that through as it will add extra protein and make the meal super tasty too. Additionally, if you have some leftover tomato passata or jar of tomato pasta sauce etc... sitting in the fridge, when the recipe says to add boiling water, add in the tomato sauce (heated through if possible) instead and top up to 400ml with any water if needed. This will make the sauce thicker and you won't have the ends of sauce left in your fridge too, bonus! This dish is really friendly for all and if you haven't tried it yet, you need to give it a go. Enjoy!
Hazel x
Dietary Info:
-Suitable for Vegetarians
-No Nuts
-Main Meal
-Contains Dairy
{In place of the unsalted butter, use an alternative. I think that Flora is a good one as it has the same consistency as 'normal' butter. Alternatively, use a vegan margarine. Leave out the cheese, or use an alternative e.g. Applewood's or Violife.}
-Unsuitable for Vegans
{see above for suggestions}
-Contains Gluten
{In place of the pasta, you can use chickpea, or other pulses, pasta e.g. Tesco's red lentil. Another option is using rice and serving the tomatoes on top/as a side with it.}
Prep: 15 min
Cook: 1 hr 45 min
Serves: 4
Ingredients:
-700g datterini or cherry tomatoes {I used cherry tomatoes.}
-300g vine tomatoes, roughly grated and skins discarded (200g net weight) {I used large vine tomatoes, and had to cut them into smaller chunks. I would suggest using smaller ones, same size as cherry, in the future.}
-10g oregano sprigs, leaves picked {I used about 1tbsp dried oregano.}
-20g basil leaves {I used about 1bsp dried basil.}
-6 garlic cloves, peeled and thinly sliced
-1 red chilli, thinly sliced {Leave seeds in for more of a kick, I took them out as my sister is not a big fan of spice.}
-2tbsp tomato paste/puree
-1tsp caster sugar {Any sugar is fine, I used white normal sugar.}
-Salt and black pepper
-150g unsalted butter, cut into 2cm cubes
-250g fusilloni, or fusilli {Any pasta works here, but I used fusilli.}
-25g parsley, finely chopped {I left this out.}
-Grated parmesan, to serve (optional)
Method:
1: Heat the oven to 425℉ / 220℃ / 200℃ Fan / Gas 7.
2: Put the first eight ingredients in a roughly 20cm x 30cm roasting tin, add a teaspoon and a half of salt and a good grind of pepper, and toss to combine. {Put your hands in the tin and make sure that all the tomatoes are covered with the puree and herbs mix. Massage it into the skins basically.} Cover tightly with foil and bake for an hour, until the tomatoes have cooked down.
3: Remove the foil (keep it, because you’ll need it again in a bit), {stir the tomatoes first} stir in the butter and pasta, then pour over 400ml boiling water, {mix again} cover again with the foil and bake for another 35 minutes. Remove the foil and bake uncovered for a final 10 minutes, or until the pasta is nicely sauced and cooked through. Sprinkle over the parsley and serve, with or without parmesan for sprinkling on top.
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe :
https://pin.it/6h1iioS
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