Roasted tomato-and-pepper pasta

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This is great for a midweek get-together. I love roasting food in a paper parcel – it captures the delicious juices, perfect for tossing with the hot pasta, and is also fun to open at the table. Leftovers are great heated in a pan the next day.” – Hannah Lewry

Ingredients

100 g crème fraîche
150 g Woolworths fior di latte mozzarella
sea salt and freshly ground black pepper, to taste
250 g Woolworths snacking peppers, halved and seeded
400 g cherry tomatoes, halved
4 cloves garlic, minced
olive oil, for drizzling
100 g Woolworths pitted marinated Kalamata olives
500 g Woolworths wholewheat linguine, cooked al dente
fresh basil, to garnish

Cooking Instructions

1. To make the cheat’s burrata, place the crème fraîche in a bowl and tear in the mozzarella. Sprinkle with salt and mix. Cover and set aside for 30 minutes at room temperature.

2. Preheat the oven to 180°C. Line a deep baking tray with a large sheet of baking paper, leaving half hanging over the tray. Add the peppers, tomatoes and garlic, then drizzle generously with olive oil and season to taste.

3. Fold over the paper to make a parcel and seal by pinching the ends together. Bake for 30–40 minutes.

4. Remove the tray from the oven and open the parcel. Add the olives and 2 T brine and mix well. Toss with the hot pasta. Serve immediately with generous helpings of the home-made burrata. Garnish with fresh basil.

Cook's note: The cheat’s burrata can be made in advance and kept in the fridge. Remember to remove it when you start cooking to allow it to come to room temperature.

Find more pasta recipes here.

Photographs: Myburgh Du Plessis
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen