Fussili with roasted tomato sauce and fiery rosemary crumbs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash, clean and halve the tomatoes. Peel and chop the onions. Peel and halve garlic. Spread 2 tablespoons of oil evenly on the baking tray. Spread the tomatoes with the cut surface upwards, onions and garlic on top. Season with sea salt and pepper. Sprinkle with 2 tablespoons of oil. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 40 minutes.

2. 2

   In the meantime, finely crumble the bread for the crumbs. Wash the rosemary and shake dry. Cut 1 sprig into small pieces. Remove the needles from the rest and chop. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into rings. Heat butter in a frying pan and roast bread crumbs in it while turning. Add the chilli and rosemary and fry briefly. Season with salt and pepper, remove from the pan.

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet. In the meantime, put tomatoes, except for 1-2 halves for garnishing, with onions, garlic and oil from the baking tray into a narrow pot. Puree finely with a blender (results in approx. 850 ml sauce). Heat while stirring and season to taste with salt, pepper, paprika and sugar.

4. 4

   Pour the noodles into a sieve, quench briefly, drain. Mix noodles and sauce and serve. Garnish with tomatoes, sprinkle with rosemary crumbs mixture.

Nutrition Facts

KCAL
460 kcal

CARBS
69 g

FATS
14 g

PROTEINS
13 g