Penne with tomato and Taggiasche olive sauce
These oven-blushed tomatoes impart a delicious sweetness and consistency to this otherwise classic, all-Italian, favorite.
How to do it:
Allow for a handful of tomatoes per person, Cutting them in half and arranging them cut-side up on an oven tray. Drizzle with oil and sprinkle with oregano and bake in a low oven (140 degrees C) for 30 minutes. Turn off the oven and leave the tray in the oven with the door open while you get on with the sauce.
Make the sauce: Add a big slug of EVO (or the chilli oil if using) to a wide, high-sided frying pan. Crush as much garlic as you want to use and add to the pan. When the garlic starts to sizzle (but before it starts to brown) add the passata. Allow roughly a cup of passata per portion. Let the passata bubble away on a low flame for 20 -30 mins. At which point taste and add a good handful of whole olives.
Bring a large pan of salted water to the boil and add the Penne based on the portion size on the pack and the number of people you are cooking for. Cook for the time indicated on the pack stirring occasionally. Drain the pasta and add it to the sauce. Finely chop a handful of parsley and stir. Add the oven baked tomatoes and stir carefully to combine so as not to break them up. Drizzle with some EVO and serve.
WAHT WE NEED
- ‘Pasta di Liguria’ Penne pasta”
- Tomato passata
- Bunch of small heirloom or cherry tomatoes
- Taggiasche Olives
- Chilli oil (optional)
- Flat-leaf parsley
- EVO olive oil