06/05/2026
Cherry Tomato Pasta with Al Bronzo Penne Rigate by .food
- recipe below ⬇️
food cooked up the ultimate Domenica Italiana dish this race weekend, a delicious fresh and tasty roasted tomato pasta using some beautiful garden fresh cherry tomatoes.
Ingredients:
- 1 pack Al Bronzo Penne Rigate
- 750 g cherry tomatoes
- 4 garlic cloves
- A few slices of red onion
- A few sprigs of fresh herbs (e.g. thyme, basil, parsley)
- 1 cup passata
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sugar
- 1/2 tsp oregano
- 1 tsp dried basil
- 1/4 tsp salt
- 1/4 tsp pepper
- Ricotta, to serve
- Grated Parmesan, to serve
Method:
1. Preheat oven to 180°C (fan-forced).
2. Place the cherry tomatoes, garlic cloves, and sliced red onion onto a baking tray.
3. Scatter the fresh herb sprigs over the top.
4.Roast for 30 minutes, until the tomatoes are soft, blistered, and slightly caramelised.
5.Remove from the oven. Discard any tough herb stems if needed, then use a stick blender to blend everything until smooth.
6. Pour the blended mixture into a pan and add the passata. Bring to a gentle simmer.
7. Stir in paprika, garlic powder, onion powder, sugar, oregano, dried basil, salt, and pepper.
8. Simmer for 5–10 minutes to allow the flavours to develop.
9. Meanwhile, cook your Al Bronzo Penne Rigate according to packet instructions. Drain al dente (1-2 minutes less than time on pack).
10. Toss the pasta through the sauce until well coated.
11. Serve topped with dollops of ricotta and a generous sprinkle of grated Parmesan.
