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Roasted Tomato and Garlic Pasta
A simple Italian-British pasta built on oven-roasted tomatoes and whole garlic cloves. Squeezing the softened garlic straight from its roasted skins and crushing it into the tomatoes is what turns sharp raw garlic into something sweet and mellow, melting through the whole sauce.
Ingredients
Instructions
Toss tomatoes and garlic with 3 tbsp oil and sugar. Roast at 200°C for 30-35 minutes.
Cook pasta al dente.
Squeeze garlic from skins. Crush into the tomatoes.
Toss pasta with tomatoes, remaining oil, chilli and basil.
Season and serve.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
