basil Archives

Avocado recipes

Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

20 minutes

Anchovy recipes

Pasta with tomato and anchovy sauce

10 minutes

Soup recipes

Pineapple-and-basil smoothie bowl

Pasta recipes

Roast tomato soup

30 minutes

Roast olive and tomato sauce with penne

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

400 g organic penne rigate (regular or wholewheat)
2-3 T olive oil
100 g soft goat’s-milk cheese, crumbled
Sea salt and freshly ground black pepper
Basil leaves, for serving
Goat’s-milk pecorino, grated, for serving

For the sauce

About 20 g basil leaves
100 g greek-style olives, smashed
1 x 400 g can organic chopped tomatoes
2-3 cloves garlic, unpeeled
Sea salt and freshly ground black pepper
2-3 T olive oil

Method

Cook the penne in a large saucepan of salted boiling water. Drain, reserving the pasta water in case the pasta needs loosening.

Mix the hot pasta with 2 to 3 T olive oil, the crumbled cheese and a little seasoning. Turn onto a serving platter or into pasta bowls and top with the roast sauce. Sprinkle with basil leaves and grated pecorino.

To make the sauce: Preheat the oven to 200°C.

Grease a baking tin then add a layer of basil leaves. Add the smashed olives and pour over the tomato.

Tuck in the garlic, season to taste and moisten with a few spoonfuls of olive oil.

Roast for 20 minutes, then mash the garlic into the sauce and discard the peel.

Check seasoning before serving.

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Scrambled egg and roasted tomato with crispy, smashed avocado-stuffed baguettes

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3-minute pasta

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Roast olive and tomato sauce with penne

Roast olive and tomato sauce with penne

Ingredients

Method