Fusili with roasted tomato sauce and rosemary crumbs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the tomatoes, brush a baking tray with 2 tablespoons of oil. Wash and halve the tomatoes and place them on the baking tray with the cut surface facing upwards. Peel onions and garlic, dice roughly and distribute around the tomatoes. Season with coarse sea salt and pepper. Drizzle with 6 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes.

2. 2

   For the crumbs, wash and shake rosemary dry, remove the needles and chop. Clean the chilli, remove the seeds, wash and cut into thin rings. Crumble toast between your fingers. Heat butter in a pan and fry the crumbs in it. Add the chilli and rosemary and fry briefly. Season with salt and pepper.

3. 3

   Cook the pasta in plenty of boiling salted water according to the instructions on the packet. In the meantime, put tomatoes, except for 2-3 halves, with onions, garlic and oil from the baking tray into a narrow pot. Puree everything finely with a hand blender (yields approx. 850 ml sauce). Heat up while stirring. Season with salt, pepper and 1 pinch of sugar. Drain the pasta and mix immediately with the sauce and the remaining tomatoes. Serve with rosemary crumbs.

4. 4

   Tomatoes, onions and garlic unfold their full flavour when roasted. A delicious base for the sauce.

Nutrition Facts

KCAL
560 kcal

CARBS
69 g

FATS
24 g

PROTEINS
13 g