How to make Roasted Tomato Farfalle -
Roasted tomatoes and farfalle tossed with sun dried tomatoes and basil.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Tomatoes (टमाटर), Farfalle
Cuisine : Italian
Course : Noodles and Pastas
You can also find more Noodles and Pastas recipes like Spaghetti Veg Bolognaise Vegetable Pad Thai Noodles with Basil Foam Broccoli Mushroom and Penne Bake American Chopsuey-SK Khazana
Roasted Tomato Farfalle Recipe Card
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Roasted Tomato Farfalle Recipe
Tomatoes halved 6 medium
Farfalle 200 grams
Olive oil 6 tablespoons
Salt to taste
Garlic crushed 10 cloves
Sundried tomatoes soaked and ground 2 tablespoons
Basil leaves 6-8
Black peppercorns crushed 1 teaspoon
Method
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.
Nutrition Info
Calories : 1644 Kcal
Carbohydrates : 172.6 gm
Protein : 28.2 gm
Fat : 93.2 gm
Other : Zinc- 4mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
