Roast olive and tomato sauce with penne
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- Abigail Donnelly
- 4
- Easy
- Pescatarian
- 10 minutes
- 20 minutes
- Groote Post Pinot Noir 2008
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
Cooking Instructions
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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