- 1 x 800 g whole peeled tomatoes can
- 500 g whole portabellini mushrooms, cleaned
- 15 g basil
- ½ cup olive oil, plus extra for greasing
- 3–4 garlic cloves, crushed
- sea salt and freshly ground black pepper, to taste
- ½ cup vegetable stock
- conchiglie, cooked al dente, for serving
- 50 g pecorino, shaved, for serving
- basil-infused olive oil, for drizzling (optional)
1. Preheat the oven to 230°C and grease a large baking tray. Drain the tomatoes, reserving the liquid, then turn into the baking tray. Smash the tomatoes with a potato masher.
2. Add the mushrooms to the tray and tuck in half the basil leaves. Mix the olive oil with the garlic and seasoning, then spoon over the mushrooms. Roast for 20 minutes, or until starting to catch.
3. Mix the reserved tomato juice with the stock and spoon over the vegetables. Reduce the heat to 150°C and cook for a further 10 minutes. Check the seasoning and add the remaining basil leaves.
4. Spoon over the pasta, top with the pecorino and drizzle with basil-infused olive oil.
Cook's note: “This chunky, robust tomato-and-mushroom sauce works well with a sturdy pasta like conchiglie – the shell-like shape of the pasta holds the sauce perfectly.”
Photograph: Toby Murphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira