Pasta, Rice & Beans
158
Spicy Tomato Pasta
Serves 4
Dish: 3 litre (6 pt) bowl + large ovenproof dish
Oven Accessory: no accessory then wire shelf in lower position
350g (12oz) dried pasta
15 ml (1tbsp) oil
3ml (1/2 tsp) salt
2 red peppers, seeded and cut into chunks
2 red onions cut into wedges
2 mild red chillies, seeded and diced
3 garlic cloves, coarsely chopped
5 ml (1tsp) golden caster sugar
30 ml (2tbsp) olive oil
salt & pepper
1 kg (2lb 2oz) small ripe tomatoes, quartered
handful fresh basil leaves
25g (1oz) grated parmesan
Put pasta in a bowl. Add salt, oil and 1 litre of boiling water. Place on base of oven, cover
and cook on HIGH MICROWAVE for 10-12 mins. Drain well. Pre-heat oven on
CONVECTION 230°C + GRILL 1. Place peppers red onions, chillies and garlic in a large
ovenproof dish. Sprinkle with sugar, drizzle over the oil and season well with salt and
pepper. Place on a wire shelf and cook on CONVECTION 230°C + GRILL 1 for 15 mins.
Add tomatoes, stir and cook on CONVECTION 230°C + GRILL 1 for 10 mins. or until
golden and starting to soften. Remove the vegetables from the oven. Stir in the pasta and
cook on CONVECTION 230°C + GRILL 2 + WARM MICROWAVE for 5 mins. Tear the
basil leaves on top and sprinkle with parmesan to serve.
Cooking method
Ingredients
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