Sanjeev Kapoor

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Roasted Tomato Farfalle

Roasted tomatoes and farfalle tossed with sun dried tomatoes and basil.

This recipe has featured on the show Khanakhazana.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Roasted Tomato Farfalle

Main Ingredients

Tomatoes , Farfalle (bow tie pasta)




Noodles and Pastas

Level Of Cooking


Try something new


  • Tomatoes halved
    6 medium
  • Farfalle (bow tie pasta)
    200 grams
  • Olive oil
    6 tablespoons
  • Salt
    to taste
  • Garlic crushed
    10 cloves
  • Sundried tomatoes soaked and ground
    2 tablespoons
  • Basil leaves
  • Black peppercorns crushed
    1 teaspoon


Step 1

Preheat oven to 200°C. Heat one tablespoon of olive oil in a pan and place tomatoes. Drizzle one tablespoon of olive oil and sprinkle salt. Roast in the preheated oven for fifteen to twenty minutes. The skin of the tomatoes should be charred.

Step 2

Remove skin and roughly chop tomatoes. Boil three cups of water in a deep pan. Add salt, one tablespoon of olive oil and farfalle and boil till al dente. Drain and refresh in cold water to stop the cooking process. Add one tablespoon of olive oil and set aside. Heat one tablespoon of olive oil in a pan, add garlic and sauté.

Step 3

When they turn light brown, add tomatoes and continue to sauté. Add sundried tomatoes and farfalle and cook on high heat. Add salt and mix. Add fresh basil, torn with hand. Add another tablespoon of olive oil and freshly crushed peppercorns. Toss and serve hot garnished with some more basil leaves.

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