Roasted Tomato Pasta

WITH FIRST HARVEST EVOO

RICH • GARLICKY • PEPPERY

A simple roasted tomato pasta with garlic, fresh basil and First Harvest EVOO for a vibrant peppery finish.

PREP

10 mins

COOK

35 mins

SERVES

4

DIFFICULTY

Easy

Ingredients

400 g pasta

500 g cherry tomatoes

4 garlic cloves, thinly sliced

4 tbsp First Harvest Extra Virgin Olive Oil, plus extra to finish

1 tsp dried oregano

Handful of fresh basil

40 g finely grated Parmesan

Sea salt

Freshly cracked black pepper

Method

1. Roast the tomatoes

Preheat oven to 200°C. Add the tomatoes and garlic to a baking dish. Drizzle generously with First Harvest EVOO, season with oregano, salt and pepper, then toss gently.

2. Cook until caramelised

Roast for 25–30 minutes, until the tomatoes are soft, blistered and beginning to caramelise.

3. Cook the pasta

Meanwhile, cook the pasta in generously salted water until al dente. Reserve about ½ cup of pasta water before draining.

4. Toss together

Gently crush some of the roasted tomatoes to release their juices. Add the pasta and a splash of reserved pasta water, then toss until glossy and coated.

5. Finish

Add fresh basil and Parmesan, then finish generously with First Harvest EVOO and freshly cracked black pepper.

THE OIL WE USED

First Harvest EVOO

Bold, herbaceous and peppery, our First Harvest EVOO balances the sweetness of slow-roasted tomatoes and brings a fresh, vibrant finish to this simple pasta.

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