Pasta with roasted tomatoes, basil, and oregano olive oil

Ingredients

• 450 g Tomato
• 1 large handful Basil
• 180 g Pasta
• 3 tbsp Olive oil
• 1 c. à café séché, ou 1 c. à soupe frais haché Oregano
• 0.5 small Red onion
• 1 tsp Balsamic vinegar
• 1/2 c. à café fraîchement moulu Black pepper
• 1 clove Garlic
• adjust to taste Salt
• 120 ml réservés pasta cooking water
• 8 à 10 olives, dénoyautées et grossièrement hachées Black olive
• a few leaves extra basil leaves

Method

1. Preheat the oven to 210 °C. Place the tomatoes in a baking dish with 2 tablespoons of olive oil, the oregano, garlic, balsamic vinegar, 1/2 teaspoon of salt, and half the black pepper. Toss to coat well.
2. Add the sliced red onion to a corner of the dish or toss it with the tomatoes. Roast for 20 to 25 minutes, until the tomatoes burst, their juices thicken slightly, and the edges begin to caramelize.
3. Meanwhile, cook the pasta in a large pot of well-salted water, 1 minute less than the package directions. Reserve 120 ml of the pasta cooking water before draining.
4. Coarsely mash some of the roasted tomatoes with a fork in the dish to create a rustic sauce. Add the drained pasta directly to the hot dish or into a sauté pan.
5. Pour in 60 ml of the cooking water and 1 tablespoon of olive oil. Toss vigorously for 1 to 2 minutes over low heat if necessary, until the starch binds the tomato juices into a glossy sauce. Add a little more cooking water if the mixture seems dry.
6. Turn off the heat. Add the torn basil and the black olives. Toss gently to keep the basil fresh and fragrant.
7. Taste and adjust the salt, black pepper, and perhaps a drop of balsamic vinegar if the tomatoes lack acidity. Serve immediately, finished with a few basil leaves.

Nutrition

Per serving

Energy

629.6 kcal

Protein

14.04 g

Carbohydrate

73.35 g

Fat

30.03 g

Fibre

9.35 g

Calcium

111.4 mg

Iron

4.33 mg

Magnesium

97.04 mg