The best things in life are often the simple and uncomplicated. Macadamia, sweet tomato and fresh basil are the highlight flavours in a meal that will please the whole family.
Ingredients
- 600g roma tomatoes, halved
- 4 garlic cloves, skin on
- 1/3 cup (80ml) extra virgin olive oil
- 5 thyme sprigs, leaves picked
- 1/2 cup (75g) macadamias
- 1/2 cup (40g) vegetarian hard cheese or parmesan, grated
- 400g rigatoni pasta
- 1/2 bunch basil, leaves chopped, plus extra leaves to serve
Method
- Step 1Preheat the oven to 200C.
- Step 2Squeeze excess juice from 500g tomatoes, then place on a baking paper-lined baking tray with garlic cloves. Drizzle with 2 tbs oil, scatter with thyme and season. Roast for 20 minutes or until tomatoes start to collapse. Add macadamias to the tray and roast for a further 5 minutes or until lightly roasted. Remove from the oven and cool slightly.
- Step 3Whiz macadamias in a food processor until finely chopped. Remove garlic from skins and add to the food processor with the vegetarian cheese (or parmesan), roasted tomato, pan juices and remaining 2 tbs oil. Season and whiz until combined, then stir through chopped basil.
- Step 4Meanwhile, cook the rigatoni in a large saucepan of boiling, salted water according to packet instructions. Drain. Return pasta to the pan with the tomato pesto and toss to combine.
- Step 5Divide pasta among bowls. Finely chop remaining 100g tomato and scatter over pasta with extra basil leaves to serve.
- Vegetarian
- Author: Warren Mendes
- Image credit: Jeremy Simons & Brett Stevens
- Publication: Taste.com.au
0